Red Snapper Veracruz Recipe

Name: Red Snapper Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds red snapper fillets boned; 1/4 cup flour, all-purpose; 1 pinch salt and black pepper; 1 tablespoon butter or margarine; 1 tablespoon butter or margarine; 1 each sweet red bell peppers julienned; 1 each green bell peppers julienned; 1 medium onions sliced; 2 cloves garlic minced; 2 each jalapeno pepper seeded, chopped; 6 each italian plum (roma) tomatoes peeled, chopped, seeded; 1/4 cup black olives sliced; 1 tablespoon capers drained; 1 each bay leaves; 1/2 cup white wine dry or water; 1/2 teaspoon sugar granulated; 1 pinch cinnamon

Servings: persons

1 1/4 pounds red snapper fillets boned
1/4 cup flour, all-purpose
1 pinch salt and black pepper
1 tablespoon butter or margarine
1 tablespoon butter or margarine
1 each sweet red bell peppers julienned
1 each green bell peppers julienned
1 medium onions sliced
2 cloves garlic minced
2 each jalapeno pepper seeded, chopped
6 each italian plum (roma) tomatoes peeled, chopped, seeded
1/4 cup black olives sliced
1 tablespoon capers drained
1 each bay leaves
1/2 cup white wine dry or water
1/2 teaspoon sugar granulated
1 pinch cinnamon

1
To prepare sauce; In a large skillet, heat butter.
2
Add onions and garlic.
3
Cook until onions are clear but not brown.
4
Add all peppers and the tomatoes.
5
Cook about 5 minutes.
6
Add olives, capers, bay leaf and wine.
7
Simmer for 3 minutes.
8
Add sugar and cinnamon.
9
Simmer for 2 minutes.
10
Remove from heat.
11
Set aside.
12
To prepare fish; On a platter, mix flour, salt and pepper.
13
Lightly coat fillets on both sides.
14
In a large skillet, heat butter over medium high heat.
15
Cook fillets about 3 mintues per side.
16
Place fillets in an ovenproof dish.
17
Pour sauce over fish.
18
Bake at 325F (160C) for 10 to 15 minutes.

218

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 1/4 pounds red snapper fillets boned, 1/4 cup flour, all-purpose, 1 pinch salt and black pepper, 1 tablespoon butter or margarine, 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

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