Red Snapper Veracruz

Red Snapper Veracruz
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Ratings (6)
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 4 Fillets (4 Servings)
Nutritional Guidelines (per serving)
473 Calories
14g Fat
45g Carbs
41g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These red snapper fillets are grilled up in packets with a flavorful salsa mixture. You can choose a mild, medium, or spicy salsa for this dish depending on your taste.

Ingredients

  • 1 pound (450 g.) red snapper fillet
  • 2 cups (475 mL) green bell pepper cut into thin strips
  • 1 1/2 cup (360 mL) salsa
  • 1 cup (240 mL) chopped onion
  • 1 cup (240 mL) pitted black olives
  • 1/3 cup (80 mL) dry red wine
  • 3 cloves garlic
  • 3 tablespoons (45 mL) lemon juice
  • 2 tablespoons (30 mL) capers
  • 1 tablespoon (15 mL) olive oil
  • 2 teaspoons (10 mL) oregano
  • 1 teaspoon (5 mL) cumin
  • 1 teaspoon (5 mL) salt

Steps to Make It

  1. Sauté green pepper, onion and garlic in olive oil until tender.

  2. Add salsa, wine, lemon juice, oregano, cumin. Bring to a boil. Reduce heat and simmer for 8 minutes. Remove from heat.

  3. Preheat grill. Take four 12 inch pieces of aluminum foil. Place 1/4 of the snapper on each piece. Top with 1/4 of the sauce. Fold up aluminum foil to form packets.

  4. Place fish packets on grill and cook indirectly for about 30 minutes. Check that they are done (internal temperature of 145 to 150 F.) and serve with lemon wedges.