Reviewed: Jan. 6, 2009

Nothing like having fresh snapper cooked on the beach. I'm not a big fan of fish but I love it... Hmmmmmmmmmmm GODDDD!

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7th Angel of Death

Cooking Level: Beginning

Home Town: Belize City, Belize District, Belize

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Reviewed: Sep. 20, 2008

I live in Mexico, so I consider myself semi-knowledgeable when it comes to Mexican tastes. The recipe did not taste very authentic....I've been to Veracruz many times...and the ingredients were there, but the taste was lacking. Also, the cinnamon was wrong! Too much and wrong flavor.

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ckirch1

Cooking Level: Intermediate

Home Town: Conneaut, Ohio, USA

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Reviewed: Apr. 29, 2008

I actually visited Veracruz a couple of years ago and can confidently say that this tastes like something from that region. It is very good. The olives and capers give it wonderful zing. I reduced the cinnamon to just over half a teaspoon, used diced canned tomatoes, lemon, and yellow bell pepper. Served with a big scoop of white rice and my family ate it up.

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FieldGreens

Cooking Level: Intermediate

Home Town: Newcastle, California, USA

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Reviewed: Mar. 29, 2008

Love this! My husband doesn't eat cinnamon or onions so I added extra garlic and yellow and red peppers. Great dinner and really pretty with the multi-colored peppers. I'm going to try it with chicken, too. I served it with jasmine rice. Thanks, Helene for sharing!

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Auntie Woman

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Reviewed: Dec. 22, 2007

This is almost identical to the snapper veracruz I had this summer in Puerto Vallarta, Mexico. Delicious!!!!

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ban[anna] pancakes

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 20, 2007

There are too many flavors in competition here. I would omit nearly half the ingredients and make a simpler dish ... sweet red & green peppers, onions, tomatoes, capers, garlic, Italian parsley; I think that will enhance the flavor of the fish and not bury it.

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Troy Dante

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: La Mesa, California, USA

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Reviewed: Jun. 24, 2007

I will start this by saying that I love snapper veracruz and order it often out. Unfortunately I thought the flavor of this was average. It wasn't bad, but I didn't rave either. I personally thought the teaspoon of cinnamon was over powering and the most prodominent thing I tasted in the sauce. If I made this again I would cut way back on the cinnamon. I may make this again with some changes as it was easy to make. Thanks Helena.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jun. 21, 2007

Love it. Full of flavour, so healthy, so quick and easy to prepare. Excellent weeknight meal with some healthful brown rice. I used fresh tomatoes instead of canned tomatoes, and fresh jalapeno peppers instead of bottled chili peppers. Does not make it as saucy, but it is still quite juicy and full of fresh flavour from the combination of capers, olives, lime juice and spicy jalapenos. It is now on my rotating repetoire of evening meals.

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CWYC

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Reviewed: Mar. 7, 2006

Excellent recipe. I used RoTel canned tomatoes with cilantro, lime and chilis. Also added some white wine, simmered to reduce liquid, poured over the fish and baked. Topped with Mexican cheese at the end of baking time. Delicious!

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Kathy

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Reviewed: Oct. 9, 2005

Tastes great and is healthy, too! Also great for the South Beach Diet, which I'm on. Made this for my husband, brother and sister-in-law as part of a Mexican dinner. Everyone loved it. The cinnamon is a nice touch.

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buffalochef

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Reviewed: Mar. 23, 2004

Thanks for this recipe. I really enjoyed it. (I'd give it 4.5 if I could) I've never had anything quite like it. I think I'll prepare it often. Although I can be quite happy with not too much done to a fish, this was a tasty change. And easy too!

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HOTCOOKER

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Reviewed: Jan. 9, 2004

I made this for my husband and he LOVED it! I used the extra sauce to top spanish rice with avacado slices. A wonderful recipe!

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IRENEBROOM

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Reviewed: Aug. 7, 2003

Nice way to serve red snapper.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 16, 2002

Was not impressed with this recipe. I'm not big on a lot of ingredients smothering my fish, however, I thought my family would enjoy it. They didn't care for it either.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 19, 2002

This is an easy, light and interesting dish - my husband loves it, and even my one-year old enjoyed a little taste. The sauce is incredible, I could almost eat that by itself!

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