Snapper Veracruz

Name: Snapper Veracruz
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams stewed tomatoes, undrained; 1 teaspoon ground coriander; 680 grams red snapper or halibut fillets; 1 Tbsp fresh lime or lemon juice; 355 milliliters sargento fancy shredded 4 cheese mexican cheese; 1 teaspoons dried oregano; 59 milliliters sliced pimento-stuffed green olives; 2 Tbsps hot salsa

Snapper Veracruz is a gluten free, primal, fodmap friendly, and pescatarian recipe with 4 servings. One serving contains 339 calories, 43g of protein, and 16g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. It works well as a pricey main course. Head to the store and pick up lemon juice, ground coriander, halibut fillets, and a few other things to make it today.

Ingredients

Servings:

227grams

stewed tomatoes, undrained 1teaspoon

ground coriander 680grams

red snapper or halibut fillets 1Tbsp

fresh lime or lemon juice 355milliliters

sargento fancy shredded 4 cheese mexican cheese 1teaspoons

dried oregano 59milliliters

sliced pimento-stuffed green olives 2Tbsps

hot salsa

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.