Snapper Veracruz

Snapper Veracruz

VARISSUL

"Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish."
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Ingredients

50 m servings 212 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 24
  1. 34 Ratings

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Most helpful positive review

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 chees...

Most helpful critical review

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...

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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 chees...

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...

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.

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 ...

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!

Very colorful and delicious!

I also topped it with cheese. Pepper Jack.

I was extremely hesitant about putting in the cinnamon, but I did it anyway. BAD IDEA! I'll make it again without the cinnamon and re-review. Please, please, please don't ruin your fish with t...

Made it with what's on-hand: frozen cod pan fried instead of snapper baked. Oregano instead of cinnamon, based on other reviewers' comments. Added some pickled jalapenos for extra spice. Nice ea...

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