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Cozumel Red Snapper Veracruz

4.5 | 2 Reviews
Total Time:Prep: 25 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Barbara J. Miller, Oakdale, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

Cozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barb Miller, Oakdale, Minnesota

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Cozumel Red Snapper Veracruz

Contest Winner
4.5 | 2 Reviews Add your review
Yield:4 servings
Prep:25 min
Cook:35 min
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Ingredients

  • 4 red snapper fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup white wine or chicken stock
  • 2 large tomatoes, seeded and chopped
  • 1 medium onion, chopped
  • 1/3 cup pitted green olives, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons capers, drained
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Hot cooked Israeli couscous and chopped fresh cilantro, optional
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Directions

  1. Preheat oven to 375°. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.
  2. Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.

Nutrition Facts

1 fillet (calculated without couscous and cilantro): 285 calories, 11g fat (1g saturated fat), 60mg cholesterol, 741mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 35g protein.
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