Red Snapper Veracruz

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 23%
  • Fat: 3.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.9g
  • Carbohydrate: 3.4g
  • Fiber: 0.8g
  • Cholesterol: 42mg
  • Iron: 0.0mg
  • Sodium: 224mg
  • Calcium: 0.0mg


  • Cooking spray
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 1/2 cups peeled, chopped tomato (about 2 medium)
  • 2 tablespoons drained chopped green chiles
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • Dash of ground white pepper
  • 4 (4-ounce) red snapper fillets
  • 2 teaspoons margarine or butter, melted


  1. 1. Prepare grill.
  2. 2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper, onion, and garlic; cook, stirring constantly, until tender. Stir in tomato and next 5 ingredients; cook until mixture is thoroughly heated, stirring often. Set aside, and keep warm.
  3. 3. Brush fillets with margarine, and arrange in a grill basket coated with cooking spray. Grill, covered, over medium-hot coals (350° to 400°) for 5 minutes on each side or until fish flakes easily when tested with a fork. Serve fillets with tomato mixture.
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