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Red Snapper Veracruz


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


  1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
  2. Add green pepper, onion and garlic; cook, stirring constantly, until tender.
  3. Stir in tomato and next 5 ingredients; cook, stirring frequently, until thoroughly heated.
  4. Brush fish with margarine; place in a fish basket coated with cooking spray.
  5. Grill, covered, over medium-hot coals (350 degrees F to 400 degrees F) for 5 minutes on each side or until fish flakes easily when tested with a fork.
  6. Serve with tomato mixture.

Yield: 4 servings

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