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
A bit too salty
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.
Read More Reviews