Mexican Baked Red Snapper

    (37)
    50 min

    Red snapper fillets are baked with a sauce made from onion, garlic, green peppers, cinnamon, lime juice, green olives, chillies and tomatoes. It's a light, yet highly satisfying fish dish.


    32 people made this

    Ingredients
    Serves: 8 

    • 4 tablespoons olive oil
    • 1 small green pepper, chopped
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • 1/4 teaspoon ground white pepper
    • 1 teaspoon ground cinnamon
    • 1 lime, juiced
    • 110g pimento-stuffed green olives, sliced
    • 4 tablespoons tinned diced green chillies, drained
    • 3 large tomatoes, seeded and coarsely chopped
    • 4 (225g) fillets red snapper
    • 1 tablespoon capers, rinsed and drained

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat oil in a large frying pan over medium-high heat. Add green pepper, onion and garlic and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives and chillies; cook for 2 more minutes, to blend the flavours. Stir in the tomatoes and cook until thickened, about 10 minutes.
    2. Preheat the oven to 180 C / Gas 4. Place the snapper fillets into a lightly greased 23x33cm or similar sized baking dish. Pour the sauce over the fillets and bake for 10 to 15 minutes in the preheated oven or until fish flakes easily with a fork. Stir in the capers just before serving.

    Ingredients

    Tinned diced green chillies can be substituted for fresh chillies to taste.
    Red snapper fillets. If unavailable at your local supermarket, ask at your local fishmonger.

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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (26)

    by
    18

    Excellent recipe. I used RoTel canned tomatoes with cilantro, lime and chilis. Also added some white wine, simmered to reduce liquid, poured over the fish and baked. Topped with Mexican cheese at the end of baking time. Delicious!  -  07 Mar 2006  (Review from Allrecipes US | Canada)

    by
    15

    I live in Mexico, so I consider myself semi-knowledgeable when it comes to Mexican tastes. The recipe did not taste very authentic....I've been to Veracruz many times...and the ingredients were there, but the taste was lacking. Also, the cinnamon was wrong! Too much and wrong flavor.  -  20 Sep 2008  (Review from Allrecipes US | Canada)

    by
    11

    Was not impressed with this recipe. I'm not big on a lot of ingredients smothering my fish, however, I thought my family would enjoy it. They didn't care for it either.  -  16 Mar 2002  (Review from Allrecipes US | Canada)

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