Red Snapper Veracruz Recipe

Name: Red Snapper Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup chopped green bell pepper; 1/4 cup chopped onion; 2 garlic cloves, minced; 1 1/2 cups peeled, chopped tomato (about 2 medium); 2 tablespoons drained chopped green chiles; 1 tablespoon chopped fresh cilantro; 1/4 teaspoon salt; 1/4 teaspoon hot sauce; Dash of ground white pepper; 4 (4-ounce) red snapper fillets; 2 teaspoons margarine or butter, melted

Servings: persons

Cooking spray
1/2 cup chopped green bell pepper
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups peeled, chopped tomato (about 2 medium)
2 tablespoons drained chopped green chiles
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon hot sauce
Dash of ground white pepper
4 (4-ounce) red snapper fillets
2 teaspoons margarine or butter, melted

1
Prepare grill.
2
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper, onion, and garlic; cook, stirring constantly, until tender. Stir in tomato and next 5 ingredients; cook until mixture is thoroughly heated, stirring often. Set aside, and keep warm.
3
Brush fillets with margarine, and arrange in a grill basket coated with cooking spray. Grill, covered, over medium-hot coals (350u00b0 to 400u00b0) for 5 minutes on each side or until fish flakes easily when tested with a fork. Serve fillets with tomato mixture.

125

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Cooking spray, 1/2 cup chopped green bell pepper, 1/4 cup chopped onion, 2 garlic cloves, minced, and more.

Yes, Red Snapper Veracruz falls under the General 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.

Red Snapper Veracruz

How did you like this recipe?

Frequently Asked Questions