Snapper a la Veracruz

A Mexican-style grilled fish with a kick.

April 25, 2013

Serves: 4
Prep: 15 min
Cook: 10 min
Total: 25 min

  • 1/4 cup pitted (see below), chopped green olives
  • 2 tbsp capers
  • 1 pint cherry tomatoes
  • 1 handful fresh parsley or cilantro, roughly chopped
  • juice of 1 lime
  • 1/4 cup olive oil
  • Fresh or pickled jalapenos, chopped (optional)
  • 4 fillets snapper (or other firm white fish, like cod or halibut), 4 to 6 oz each
  • salt to taste

1. Prepare the salsa


2. Heat the grill to medium low In a mixing bowl, combine the olives, capers, cherry tomatoes, parsley or cilantro, lime juice, olive oil, and jalapenos if using.

3. Assemble the packets

4. Fold four sheets of aluminum foil in half lengthwise, and then unfold and lay them on the counter. Season each fish fillet with salt and place it on one side of the foil, parallel to the crease. Top each fillet with one-quarter of the salsa. Fold the foil over so it covers the fish completely, and then roll the edges tightly to seal the package.

5. Cook the fish.

6. Place the packets on the grill grate and close the lid (with the lid down, the grill temperature should max out around 450°F). Cook the fillets until they're done all the way through, 8 to 10 minutes. Slash the packets open just before eating.

Nutritional Facts per serving
Calories     326.4 cal
Fat     19.2 g
Saturated fat     2.9 g
Cholesterol     60 mg
Sodium     666 mg
Carbohydrates     4.7 g
Total sugars     2.3 g
Dietary fiber     1.6 g
Protein     34.8 g

Courtesy of the Rodale Healthy Recipe Finder

Photo: Travis Rathbone