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Veracruz-Style Red Snapper

Veracruz-Style Red Snapper

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Chef John

Chef John

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 43.1 g
  • 86%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1227 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  3. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  4. Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  5. Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  6. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
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Reviews

aputler
15

aputler

10/24/2012

Glad my Doctor insisted on more fish in the diet! This was fast, fresh and so very good. Thanks for the recipe Chef John!

Sharongee
9

Sharongee

7/24/2012

I made this exactly as written, except: I used a chopped, fresh (locally grown) tomato instead of cherry tomatoes, and I only had one lime. Anyhow, it turned out great -- really delicious and just what I was looking for. I often order fish Veracruz at restaurants, but had never tried it at home. I served it with rice and an avacado salad. I will make this again for sure -- hubby loved it too. Thanks Chef John!

Karen
8

Karen

8/6/2012

Delicious! This was a big hit with everyone, and Weight Watchers friendly. Do take the effort to find the Castelvetrano olives; very flavorful. I was able to track them down at Whole Foods.

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