Ingredients for Mexican Red Snapper Veracruz
- Vegetable Oil
- 1 medium onion, chopped
- Green Bell Pepper
- Garlic Cloves
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup tomato sauce
- Chilies
- Green Olives
- 1/4 cup orange juice
- 1 tablespoon capers
- Bouillon
- White Wine
- Chicken Bouillon Granule
- Maggi Seasoning Sauce
- a pinch of white pepper
- White Fish Fillets
- Cooked Rice
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How to Make Mexican Red Snapper Veracruz
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 1 medium onion, chopped, 1 bell pepper (any color), chopped, and 2 cloves garlic, minced. Cook for 3 minutes, or until onion is softened, stirring occasionally.
- Stir in 1 (28 ounce) can crushed tomatoes, 1/2 cup tomato sauce, 1-2 jalapeños, seeded and minced (adjust to your spice preference), 1/2 cup pitted Kalamata olives, halved, 1/4 cup orange juice, 1 tablespoon capers, and 1 cup chicken broth. Simmer for 8 minutes, or until slightly thickened.
- In a 13x9 inch baking dish, whisk together 1/2 cup white wine, 1/2 cup chicken broth, 1 tablespoon of your favorite seasoning sauce (e.g., Worcestershire), and a pinch of white pepper.
- Add 1.5 pounds red snapper fillets (or other white fish fillets) to the marinade, turning to coat. Marinate for at least 5 minutes.
- Gently place the marinated fish into the skillet with the tomato mixture. Spoon the sauce over the fish.
- Reduce heat to medium-low, cover, and cook for 5-10 minutes, or until the fish flakes easily with a fork.
- Serve immediately over a bed of cooked rice. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
64g
Fat
12g
Carbs
9g
