Mexican Red Snapper Veracruz

Mexican Red Snapper Veracruz

Time: 40 mins


  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 1 large green bell pepper, sliced
  • 2 garlic cloves
  • 3 large tomatoes, chopped
  • 1/2 cup tomato sauce
  • 8 chilies, guero seeded and sliced
  • 1/2 cup green olives, pitted and halved
  • 1/2 cup orange juice
  • 1/4 cup capers, drained (optional)
  • 2 tablespoons bouillon, Chicken and Tomato MAGGI (granulated)
  • 1/2 cup white wine
  • 1/4 cup maggi chicken bouillon granule
  • 2 tablespoons maggi seasoning sauce
  • 1/4 teaspoon white pepper
  • 1 1/2-2 lbs white fish fillets (red snapper, cod or halibut)
  • cooked rice, hot


  • 1 In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
  • 2 In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
  • 3 Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.

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