Red Snapper Veracruz
Dive into the vibrant flavors of Red Snapper Veracruz, a classic Mexican seafood dish that brings bold and zesty elements to your table. Featuring tender red snapper fillets nestled in a rich tomato-based sauce, this recipe shines with briny green olives, tangy capers, and a touch of heat from pickled jalapeños. Aromatic garlic, onions, and oregano infuse the dish with depth, while a squeeze of fresh lime juice brightens every bite. Perfectly seared fish is simmered to perfection, making this a one-pan marvel that's both elegant and approachable. Serve it with fluffy white rice or warm tortillas to savor the savory Veracruzana sauce, ideal for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Red snapper fillets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 1 medium, finely diced Yellow onion
- 3 minced Garlic cloves
- 6 chopped Roma tomatoes
- 1 14-ounce can Canned diced tomatoes
- 0.5 cup, halved Pitted green olives
- 2 tablespoons, rinsed Capers
- 2 sliced Pickled jalapeños
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh lime juice
- 0.25 cup, chopped (optional garnish) Fresh cilantro
Instructions
Pat the red snapper fillets dry with a paper towel. Season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the fillets to the pan and sear for 2-3 minutes per side until golden brown. Remove the fish from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for about 4-5 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the chopped roma tomatoes and canned diced tomatoes, and let them simmer for about 5 minutes to break down and create a sauce.
Add the green olives, capers, pickled jalapeños, bay leaves, and dried oregano to the skillet. Stir well and let the mixture simmer for another 5 minutes, allowing the flavors to meld.
Carefully return the seared snapper fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the fish to coat.
Cover the skillet with a lid and reduce the heat to low. Let the fish simmer for 8-10 minutes, or until the fillets are cooked through and flake easily with a fork.
Squeeze fresh lime juice over the finished dish and garnish with chopped cilantro if desired.
Serve the Red Snapper Veracruz hot, accompanied by steamed white rice or warm tortillas to soak up the flavorful sauce.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 15.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
