Reviewed: Mar. 4, 2012

Loved this! So easy and quick, plus it uses ingredients I have on hand. Can't beat that! It has a mediterranean flavor with the wine and capers. Yum! It would be good with olives too. I used only 3/4 lb. of snapper but kept the sauce the same. The fish was thin, so I cooked it just under 10 minutes. Next time I will serve it with pasta as the poster suggested. Thanks for sharing!

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Reviewer:

Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

Reviewed: Nov. 9, 2011

Very easy to make. Love the kick of the red pepper. I used tilapia instead of snapper and it tasted great. Will make again.

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Reviewer:

Lulu

Reviewed: Oct. 18, 2011

After trying Red Snapper Veracruz at a local mexican restaurant, I wanted to recreate the sauce. This recipe was the closet as it had the basic recipe. With some tweaks I was successful in closely matching the flavor of the Mexican restaurant Veracruz sauce. I used a can of diced tomatoes and chilies instead of stewed tomatoes and left out the red pepper flakes and added an extra tablespoon of capers and a 1/4 teaspoon of mexican oregano. It was delicoius. I will make again.

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Reviewer:

Occasional Cooker

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Cooking Level: Intermediate

Reviewed: May 25, 2011

good dish, but not exploding with flavor per say. I would def make again. I made the modification with feta and brown rice. I also added some zucchini to sneak in some veg.

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Reviewer:

eleddy

Reviewed: Mar. 29, 2011

Great, simple, healthy dish. I added some mushrooms & used a little less red pepper flakes. Served w/rice & veggies, it's a wonderful meal. will make this one again.

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Reviewer:

chibiharuka

Reviewed: Feb. 1, 2011

Awesome recipe. My husband and I both loved it. Made it exactly like the recipe with nice fresh red snapper - there is no need to change anything! Nice and spicy! I will make this again and again.

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