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Grilled Snapper à la Veracruz

  • Easy & Healthy
  • White
  • Stovetop
  • Seafood
  • Nutritious Start
  • High Protein
  • Grill
  • 30 - 45 MIN
  • Servings
  • Prep
    30–45 min
  • Fresh


About This Dish

You’ll love the way the red snapper fillets soak up the flavor of the Veracruz tomato sauce. Served over UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice, it’s irresistible!


  •  4 cups cooked UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice, warm
  • 1 tablespoon cilantro, chopped
  • 2 teaspoons fresh lime juice
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon kosher salt
  • 4 red snapper fillets, 6 ounces each
  • Olive oil
  • Sea salt and black pepper


Veracruz Tomato Sauce

  • 2 tablespoons olive oil
  • 1-1/4 cups chopped yellow onions
  • 1 tablespoon garlic, minced
  • 2 tablespoons jalapeños, seeded and minced
  • 4 cups canned diced tomatoes in juice
  • 1 cup green olives, pitted, chopped
  • 1 tablespoon capers, drained
  • 1/2 bay leaf


  1. Cook rice according to package directions. When done, combine with cilantro, lime juice, vegetable oil and salt; fluff with a fork to blend.
  2. To prepare Veracruz Tomato Sauce, heat olive oil in a large skillet; add onions and sauté until tender. Add garlic and jalapeños; sauté an additional 2 minutes. Add tomatoes in juice, olives, capers and bay leaf. Bring to a boil, reduce heat and simmer for 10 minutes or until sauce is thick and chunky.
  3. Brush snapper fillets with oil and season with salt and pepper. Grill over high heat for 2 to 3 minutes on each side or to desired doneness. Arrange grilled fillets on plates over seasoned rice and top with Veracruz Tomato Sauce.


Amount per serving (4 total)

Calories: 540
Total Fat: 19g 29%
Saturated Fat: 3g 15%
Trans Fat: 0g
Sodium: 1430mg 60%
Carbohydrates: 53g 18%
Dietary Fiber: 4g 16%
Sugars: 9g
Protein: 35g
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