Red Snapper Veracruz Recipe

Name: Red Snapper Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 1 medium onion, chopped; 1 (8-ounce) container sliced button mushrooms; 1/2 green bell pepper, chopped; 1 fresh jalapeno pepper, chopped (half the seeds removed for less heat); 1 (14 3/4-ounce) can tomato puree; 1 (14 3/4-ounce) can diced tomatoes, drained; 1/2 cup dry white wine; 4 tablespoons chili sauce (such as Heinz); 3 tablespoons fresh lemon juice; 3 tablespoons capers, drained; 1 tablespoon chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 1/2 tablespoon dried thyme; 1/4 teaspoon salt, plus more to taste; 2 pounds fresh red snapper fillets; 1/2 pound shrimp, peeled and deveined; Freshly ground black pepper

Servings: persons

4 tablespoons (1/2 stick) unsalted butter
1 medium onion, chopped
1 (8-ounce) container sliced button mushrooms
1/2 green bell pepper, chopped
1 fresh jalapeno pepper, chopped (half the seeds removed for less heat)
1 (14 3/4-ounce) can tomato puree
1 (14 3/4-ounce) can diced tomatoes, drained
1/2 cup dry white wine
4 tablespoons chili sauce (such as Heinz)
3 tablespoons fresh lemon juice
3 tablespoons capers, drained
1 tablespoon chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 tablespoon dried thyme
1/4 teaspoon salt, plus more to taste
2 pounds fresh red snapper fillets
1/2 pound shrimp, peeled and deveined
Freshly ground black pepper

1
Preheat the oven to 425F.
2
In a large saute pan set over medium-high heat, melt the butter.
3
Add the onion, mushrooms, bell pepper, and jalapeno, and cook until softened, about 8 minutes.
4
Add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt, and cook for 5 minutes.
5
Pour half of the sauce into the bottom of a 9 x 13-inch casserole dish.
6
Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce.
7
Pour the remaining sauce over the seafood.
8
Bake for 15 to 18 minutes or until the fish is flaky.
9
Never heard of quinoa?
10
Crystal invites you to get to know one of her favorite ingredients.
11
Although quinoa (pronounced keen-wah) has been around for centuries, it isnt a mainstream pantry item in American kitchens.
12
It has a similar texture to that of couscous or rice, with a slight crunch and a somewhat nutty flavor when cooked.
13
Quinoa is considered a super food because it contains more protein than any other grain, and this protein is complete, containing all nine essential amino acids.
14
Look for quinoa at your local grocery.
15
Your body will thank you for it.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) unsalted butter, 1 medium onion, chopped, 1 (8-ounce) container sliced button mushrooms, 1/2 green bell pepper, chopped, and more.

Yes, 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.

That's it — enjoy your meal!

Red Snapper Veracruz

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions