Red Snapper Veracruz
15 mins. to Prepare
20 mins. Cooking Time
5 mins. Standing Time marinating
40 mins. Total
Servings: 4 to 6 servings
COMBINE wine, chicken bouillon, seasoning sauce and white pepper in 13 x 9-inch baking dish. Place fish in marinade, turning to coat all sides. Let stand for at least 5 minutes.
PLACE fish over tomato mixture in skillet; discard marinade. Spoon sauce over fish. Reduce heat to medium-low. Cover; cook for 5 to 10 minutes or until fish flakes easily when tested with a fork. Serve with rice.
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wonderful taste and one of my best seafood dishes. I had people for dinner and everyone was asking for this recipe. I didn't marinate the fish, I added the white wine, little of dried oregano and white pepper to the tomato mixture and I just grilled the fish and poured the mixture on it. wonderful taste ...very easy to make.
Loved the flavor combinations--lots of pizzazz in this recipe. I used tilapia, which is mild, and this really jazzed it up. I would, however, cut down on the Maggi--a bit too salty for my taste.
VERY GOOD. TRYING TO GET MY HUSBAND TO ENJOY FISH. HE LIKE THE RECIPE VERY WELL. I LOVE RED SNAPPER. IT IS A KEEPER.
I really don't like fish, but this is among my favorite seafood dishes. my husband and i enjoyed this recipee and it is very easy to make. however i din't add the white wine nor the Maggie seosoning sause i used all season instead with a tablespoon of water.