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.
- 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
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.
Review This Recipe
Wonderful and easy to make
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.
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