Red Snapper Veracruz

Red Snapper Veracruz

In this recipe:

based on 4 reviews
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5
15 min.
prep
40 min.
total
4 to 6 servings

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.

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
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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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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.

- Rouba B. Z. from Kuwait

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.

- Julie Wesson from WILTON, WI

MEXICAN RED SNAPPER VERACRUZ

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

- LYNNE KRIEGER from YACOLT, WA

A Must

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.

- Berenice from chicago Il

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

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

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