Red Snapper Veracruz

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  • 2 tablespoons olive oil
  • 1 large green bell pepper, cut into thin strips
  • 1 large yellow bell pepper, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 1 clove garlic, crushed
  • 2 (14 1/2-ounce) cans stewed tomatoes, coarsely chopped
  • 1/4 cup sliced pimento-stuffed olives
  • 1/4 cup TABASCO® brand Green Jalapeño Pepper Sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 pound red snapper, sole or flounder fillets
  • 1/4 cup chopped cilantro
  • 3 cups cooked yellow rice
  • Cilantro sprigs for garnish


Heat oil in a 12-inch skillet over medium heat; add bell peppers and onion and cook until tender-crisp, about 5 minutes. Stir in garlic and cook 2 minutes.

Add tomatoes with their liquid, olives, TABASCO® Green Sauce, lime juice, salt, and red snapper fillets and bring to a boil. Reduce heat to low, cover, and simmer 5 to 10 minutes, until fish is tender, stirring occasionally.

Stir in chopped cilantro. Serve with yellow rice and garnish with cilantro sprigs.

Makes 4 servings.

Nutritional information per serving: 470 calories, 31 g protein, 10 g fat, 1612 mg sodium, 42 mg cholesterol

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