Grilled Snapper a la Veracruz

grilled-snapper-a-la-veracruz marsfoodservices image


  • 12 cups cooked BEN’S ORIGINAL™ Converted® Brand Rice, warm
  • 3 tbsp. cilantro, fresh, chopped
  • 2 tbsp. lime juice, fresh
  • 1 tbsp. vegetable oil
  • 1 tsp. kosher salt

Grilled Snapper a la Veracruz

Makes: 12 servings

Olive oil and sea salt-seasoned red snapper fillet chargrill-seared with a hint of smokiness is served over cilantro-lime seasoned BEN’S ORIGINAL™ Converted® Brand Rice topped with a rustic Gulf-inspired fresh tomato salsa with green olives, capers, chiles and garlic.


  1. Cook rice according to package directions. Combine with cilantro, lime juice, vegetable oil and salt; toss to blend. Hold warm.
  2. To prepare Veracruz Tomato Sauce, heat olive oil in a large skillet; add onions and sauté until tender. Add garlic and jalapenos; sauté an additional 2 minutes. Add tomatoes in juice, olives, capers and bay leaves. Bring mixture to a boil, reduce heat and simmer for 25 to 30 minutes or until liquid is reduced and sauce has thickened. Hold warm.
  3. To serve, brush 1 fillet with oil and season with salt and pepper. Grill over high heat for 2 minutes on each side. Transfer fillet to small skillet, top with ½ cup Veracruz Tomato Sauce and simmer over high heat for 1 minute. Portion 1 cup seasoned rice on plate; top with fillet and sauce.