Mexican Red Snapper Veracruz Recipe

Name: Mexican Red Snapper Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 large onion, sliced; 1 large green bell pepper, sliced; 2 garlic cloves; 3 large tomatoes, chopped; 1/2 cup tomato sauce; 8 chilies, guero seeded and sliced; 1/2 cup green olives, pitted and halved; 1/2 cup orange juice; 1/4 cup capers, drained (optional); 2 tablespoons bouillon, Chicken and Tomato MAGGI (granulated); 1/2 cup white wine; 1/4 cup maggi chicken bouillon granule; 2 tablespoons maggi seasoning sauce; 1/4 teaspoon white pepper; 1 1/2 - 2 lbs white fish fillets (red snapper, cod or halibut); cooked rice, hot

Servings: persons

1/4 cup vegetable oil
1 large onion, sliced
1 large green bell pepper, sliced
2 garlic cloves
3 large tomatoes, chopped
1/2 cup tomato sauce
8 chilies, guero seeded and sliced
1/2 cup green olives, pitted and halved
1/2 cup orange juice
1/4 cup capers, drained (optional)
2 tablespoons bouillon, Chicken and Tomato MAGGI (granulated)
1/2 cup white wine
1/4 cup maggi chicken bouillon granule
2 tablespoons maggi seasoning sauce
1/4 teaspoon white pepper
1 1/2 - 2 lbs white fish fillets (red snapper, cod or halibut)
cooked rice, hot

1
In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
2
In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
3
Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 large onion, sliced, 1 large green bell pepper, sliced, 2 garlic cloves, and more.

Yes, Mexican Red Snapper Veracruz falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Red Snapper Veracruz

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