Veracruz-Style Red Snapper

Veracruz-Style Red Snapper
Photo by Becky Luigart-Stayner


  • 1 (14.5-ounce) can diced tomatoes, drained
  • 4 (6-ounce) red snapper or tilapia fillets
  • 1 (16-ounce) can pinto beans, drained
  • ¼ teaspoon salt
  • ¼ teaspoon ground red pepper
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped pitted green olives
  • + 4 more ingredients
    • ¼ cup bottled salsa
    • Cooking spray
    • ½ teaspoon ground cumin
    • 4 lime wedges (optional)

Prepare grill or broiler. Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Combine cilantro and remaining ...

View full recipe at My Recipes


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