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Red Snapper Veracruz

Red Snapper Veracruz
Makes:
4 to 6 servings
Prep Time:
15
minutes
Total Time:
40
minutes
based on
4 reviews
Red Snapper Veracruz features a deliciously-seasoned, highly-flavored tomato sauce that goes perfectly with red snapper or any other white fish. This dish is a regional specialty from the southeastern Mexican state of Veracruz. Serve with rice, if desired.

In this recipe:


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Ingredients:

  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 1 large green bell pepper, sliced
  • 2 cloves garlic, finely chopped
  • 3 large tomatoes, chopped
  • 1/2 cup tomato sauce
  • 8 güero chiles, seeded and sliced
  • 1/2 cup pitted green olives, halved
  • 1/2 cup orange juice
  • 1/4 cup capers, drained (optional)
  • 2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
  • 1/2 cup white wine
  • 1/4 cup MAGGI Granulated Chicken Flavor Bouillon
  • 2 tablespoons MAGGI Seasoning Sauce
  • 1/4 teaspoon ground white pepper
  • 1 1/2 to 2 lb. white fish fillets (red snapper, cod or halibut)
  • Hot cooked rice

Directions:

HEAT oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 minutes or until onion is tender. Add tomatoes and tomato sauce; cook for 3 minutes. Add chiles, olives, orange juice, capers and chicken and tomato bouillon; cook for 8 minutes or until thickened.

COMBINE wine, chicken bouillon, seasoning sauce and white pepper in 13 x 9-inch baking dish. Place fish in marinade, turning to coat all sides. Let stand for at least 5 minutes.

PLACE fish over tomato mixture in skillet; discard marinade. Spoon sauce over fish. Reduce heat to medium-low. Cover; cook for 5 to 10 minutes or until fish flakes easily when tested with a fork. Serve with rice.


Reviews:

Review This Recipe
  •  Star(s)

    Wonderful and easy to make

    Rouba B. Z. from Kuwait

    wonderful taste and one of my best seafood dishes. I had people for dinner and everyone was asking for this recipe. I didn't marinate the fish, I added the white wine, little of dried oregano and white pepper to the tomato mixture and I just grilled the fish and poured the mixture on it. wonderful taste ...very easy to make.

  •  Star(s)

    A bit too salty

    Julie Wesson from WILTON, WI

    Loved the flavor combinations--lots of pizzazz in this recipe. I used tilapia, which is mild, and this really jazzed it up. I would, however, cut down on the Maggi--a bit too salty for my taste.

  •  Star(s)

    MEXICAN RED SNAPPER VERACRUZ

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOD. TRYING TO GET MY HUSBAND TO ENJOY FISH. HE LIKE THE RECIPE VERY WELL. I LOVE RED SNAPPER. IT IS A KEEPER.

  •  Star(s)

    A Must

    Berenice from chicago Il

    I really don't like fish, but this is among my favorite seafood dishes. my husband and i enjoyed this recipee and it is very easy to make. however i din't add the white wine nor the Maggie seosoning sause i used all season instead with a tablespoon of water.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Red Snapper Veracruz

    Ingredients

    • 1/4 cup vegetable oil
    • 1 large onion, sliced
    • 1 large green bell pepper, sliced
    • 2 cloves garlic, finely chopped
    • 3 large tomatoes, chopped
    • 1/2 cup tomato sauce
    • 8 güero chiles, seeded and sliced
    • 1/2 cup pitted green olives, halved
    • 1/2 cup orange juice
    • 1/4 cup capers, drained (optional)
    • 2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
    • 1/2 cup white wine
    • 1/4 cup MAGGI Granulated Chicken Flavor Bouillon
    • 2 tablespoons MAGGI Seasoning Sauce
    • 1/4 teaspoon ground white pepper
    • 1 1/2 to 2 lb. white fish fillets (red snapper, cod or halibut)
    • Hot cooked rice

     

    Directions

    HEAT oil in large skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 minutes or until onion is tender. Add tomatoes and tomato sauce; cook for 3 minutes. Add chiles, olives, orange juice, capers and chicken and tomato bouillon; cook for 8 minutes or until thickened.

    COMBINE wine, chicken bouillon, seasoning sauce and white pepper in 13 x 9-inch baking dish. Place fish in marinade, turning to coat all sides. Let stand for at least 5 minutes.

    PLACE fish over tomato mixture in skillet; discard marinade. Spoon sauce over fish. Reduce heat to medium-low. Cover; cook for 5 to 10 minutes or until fish flakes easily when tested with a fork. Serve with rice.

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