Veracruz-Style Red Snapper

30 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Chef John
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 2 servings

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 (30)

Rate This Recipe
aputler
10

aputler

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
7

Sharongee

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
6

Karen

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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Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

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