Veracruz-Style Red Snapper

Veracruz-Style Red Snapper
Photo by Becky Luigart-Stayner


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

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 ...

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