Veracruz-Style Red Snapper

Veracruz-Style Red Snapper
Photo by Becky Luigart-Stayner


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

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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