Dinner in minutes

Mexican fish dish delivers sweet heat


Main Dish

Snapper Veracruz

2 teaspoons olive oil, divided use

3/4 pound snapper fillets

1 1/2-cups sliced onion

3/4 cup sliced green bell pepper

1 teaspoon minced garlic

1/2 cup sliced black or green olives

1 tablespoon capers

1 large tomato, cut into cubes (about 1 1/2-cups)

1/4 cup sliced banana peppers in vinegar (or other pickled peppers)

1/8 teaspoon ground cinnamon

Salt and freshly ground pepper

Heat one teaspoon oil in a nonstick skillet over medium-high heat. Add the fish and sauté 2 minutes, turn and sauté 2 minutes for a 1/2 inch fillet. Remove fish to a plate and add the second teaspoon oil to the skillet. Add the onion and sauté 2 minutes. Add the green bell pepper, garlic, olives, capers, tomato and banana pepper. Add 2 tablespoons of the vinegar from the banana peppers. Sauté for 5 minutes. Return fish to skillet and sauté another minute. Serve fish with vegetables spooned on top. Makes 2 servings.

Per serving: 315 calories (30 percent from fat), 10.6 g fat (1.7 g saturated, 6.3 g monounsaturated), 60 mg cholesterol, 38.0 g protein, 18.1 g carbohydrates, 5.2 g fiber, 639 mg sodium.


Olives, capers, peppers and cinnamon add a sweet touch and some heat to this typical dish from Veracruz, Mexico. I recently tasted this dish at a Mexican food fiesta at the Doral Intercontinental Hotel. Chefs Darren Lee and Deivid Rojas shared their recipe with me. I’ve adapted it for this quick and easy taste of Mexico.

Snapper is the most popular fish in Veracruz, but any type of white fish fillet can be used.

The recipe calls for banana peppers (chiles gueros) in vinegar. These are long yellow/white peppers. You can substitute any type of pickled chile. The heat is up to you. Or, you can use diced jalapeño peppers.

Complete the meal with a quick side dish made by preparing microwavable rice according to package instructions. Measure 1 1/2 cups and set aside the rest for another use. Add 2 teaspoons olive oil and salt and pepper to taste, and fluff with a fork.

This meal contains 535 calories with 30 percent from fat.

Helpful hints

• Flounder, tilapia. catfish or other white fish fillet can be used in this recipe. If using a thicker fish fillet, increase the cooking time counting 8 minutes per inch of thickness.


• Sauté fish remove from skillet.

• Sauté vegetables.

• Microwave the rice.

Shopping list

To buy: 3/4 pound snapper fillets, 1 green bell pepper, 1 container sliced black or green olives, 1 bottle capers, 1 jar banana peppers in vinegar (or other pickled peppers), 1 large tomato.

Staples: Olive oil, onion, minced garlic, ground cinnamon, salt, black peppercorns.

Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.

Read more Dinner In Minutes stories from the Miami Herald

  • Dinner in minutes

    Dinner in Minutes: Filipino adobo chicken

    Mild, tangy Chicken Adobo is one of the national dishes of the Philippines. The meat stews in a vinegar sauce cooked slowly over low heat. When University of Miami author and creative writing professor Evelina Galang asked me “Why aren’t there more Filipino restaurants,” I decided to create this quick dinner. This shortened version has the flavors without the hours.

Mu Shu Pork Wrap with Bok Choy

    Dinner in minutes

    Dinner in Minutes: Mu Shu Pork Wrap with Stir-Fried Bok Choy

    This is a quick take on a popular Chinese classic. It’s made with sautéed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap.

Linda Gassenheimer’s Dinner in Minutes with Shepherd’s Pie for March 13 column Dinner In Minutes in the Food section.

    Dinner in minutes

    Dinner in minutes: Shepherd’s Pie

    Shepherd’s Pie is a traditional pub dish. Some claim it as British, others as Irish. In either case, it’s a quick dish to help celebrate St. Patrick’s Day. It’s made with cubes of preferably lamb but also beef, veal or pork, and vegetables and a tomato-based sauce. Top it with mashed potatoes and cheese.

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category