Red Snapper Veracruz Skillet Recipe

Name: Red Snapper Veracruz Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (4 ounce) red snapper fillets, 1/2 inch thick; 1/2 cup lime juice; 1/2 teaspoon salt; cooking spray; 1 teaspoon vegetable oil; 1 cup thinly sliced onion; 2 cups chopped fresh tomatoes; 4 ounces diced roasted red peppers, drained; 1 teaspoon jalapeno pepper (without seeds); lime slice (optional)

Servings: persons

6 (4 ounce) red snapper fillets, 1/2 inch thick
1/2 cup lime juice
1/2 teaspoon salt
cooking spray
1 teaspoon vegetable oil
1 cup thinly sliced onion
2 cups chopped fresh tomatoes
4 ounces diced roasted red peppers, drained
1 teaspoon jalapeno pepper (without seeds)
lime slice (optional)

1
Marinate fillets in refrigerator in the lime juice and salt for 2 hours.
2
Coat a large nonstick skillet with cooking spray and add oil. Heat to medium-high.
3
Saute onion until tender. Add tomato, red pepper, and jalapeno pepper.
4
Cover and cook 7 minutes; stir occasionally.
5
Remove fillets from marinade and arrange over mixture in skillet. Discard marinade.
6
Cover and cook 6 minutes on each side or until fish flakes easily.
7
Remove fillets and keep warm. Continue cooking tomato mixture uncovered until any excess liquid evaporates.
8
Serve with lime slices if desired.

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* 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 10 ingredients. The key ingredients include: 6 (4 ounce) red snapper fillets, 1/2 inch thick, 1/2 cup lime juice, 1/2 teaspoon salt, cooking spray, and more.

Yes, Red Snapper Veracruz Skillet 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 Skillet

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