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Home > Recipes > Red Snapper Recipes > Veracruz-Style Red Snapper

Veracruz-Style Red Snapper



I like Veracruz sauce on red snapper, but any white, flaky fish will work for this recipe. Many Veracruz-style fish recipes call for pickled jalapeños, but I think there's plenty of acidity in this from the lime and tomatoes, so I like to use fresh jalapeños instead.

Ingredients

Veracruz Sauce:

  • 2tablespoonsolive oil

  • ½mediumwhite onion, diced

  • 3clovesgarlic, minced

  • 1tablespooncapers

  • 1tablespooncaper juice

  • 1cupcherry tomatoes, halved

  • ⅓cuppitted, sliced green olives (such as Castelvetrano)

  • 1mediumjalapeno pepper, seeded and chopped

  • 2teaspoonschopped fresh oregano

Snapper:

  • 2teaspoonsolive oil

  • 2(7 ounce)red snapper fillets

  • ½teaspooncayenne pepper, or more to taste

  • salt and pepper to taste

  • 2mediumlimes, juiced

Directions

  1. Gather the ingredients.

  2. Preheat the oven to 425 degrees F (220 degrees C).

  3. Make the sauce: Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

  4. Stir in capers and caper juice. Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes.

  5. Remove from the heat and stir in oregano.

  6. Make the snapper: Brush 1 teaspoon oil over the bottom of two small baking dishes. In each dish, add 1 tablespoon sauce, followed by a snapper fillet.

  7. Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.

  8. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

    Recipe courtesy of All Recipes
    https://www.allrecipes.com/recipe/228046/veracruz-...