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Grilled Red Snapper Veracruz

Grilled Fish Veracruz

Be bold and grill something completely new tonight with this fantastic recipe.

Gluten Free:
Yes
Serving Size:
4
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Grill , Stove-Top
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 3 (5 votes cast)
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Ingredients

This recipe is recommended for 4 servings
  • 2 cups (1x1/4-inch) julienned green bell peppers
  • 1 cup chopped onion
  • 3 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 (24-ounce) jar CHI-CHI'S® Thick & Chunky Salsa Mild
  • 1/3 cup dry red wine
  • 3 tablespoons lemon juice
  • 2 teaspoons dried oregano leaves, crushed
  • 1 teaspoon ground cumin
  • 1 cup pitted ripe olives, cut in half
  • 2 tablespoons capers
  • 4 (4-ounce) fish fillets (such as tilapia, snapper or halibut)
  • Lemon wedges

Directions

  1. Prepare grill; arrange hot coals around outside edge of grill.
  2. In large skillet, sauté bell peppers, onion and garlic in oil until tender. Stir in salsa, wine, lemon juice, oregano and cumin. Bring to a boil. Reduce heat to low; simmer 8 minutes. Stir in olives and capers. Cool slightly.
  3. Place 1 fish fillet on each of 4 pieces of aluminum foil. Divide bell pepper evenly among packets. Fold up; seal tightly to enclose fish.
  4. Place packets on baking sheet to transfer to and from grill. Place foil packets in center of grill. Cover; grill 30 minutes or until fish flakes easily in center. Remove fish and sauce from foil. Serve with lemon wedges.

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