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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
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add green pepper, onion and garlic; cook, stirring constantly, until tender.
Stir in tomato and next 5 ingredients; cook, stirring frequently, until thoroughly heated.
Brush fish with margarine; place in a fish basket coated with cooking spray.
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.
Serve with tomato mixture.
Yield: 4 servings
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