Red Snapper Veracruz Skillet
Transform your weeknight dinner routine with this vibrant and flavorful Red Snapper Veracruz Skillet, a one-pan wonder that combines tender, flaky red snapper fillets with a zesty tomato-based sauce. Inspired by the bold flavors of traditional Mexican cuisine, this dish is layered with thinly sliced onions, garlic, tangy green olives, briny capers, and a touch of heat from fresh jalapeño. A squeeze of fresh lime juice and a sprinkle of chopped cilantro add a bright, citrusy finish to this stovetop favorite. Perfectly suited for a quick yet elegant meal, it’s ready in under 40 minutes and is perfect served over steamed white rice or paired with crusty bread for soaking up every last drop of the vibrant Veracruz sauce. Ideal for seafood lovers seeking a healthy, Mediterranean-style recipe packed with bold taste!
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and finely chopped
- 14.5 ounces diced tomatoes (canned with juices)
- 0.5 cup pitted green olives, sliced
- 2 tablespoons capers, drained
- 1 teaspoon fresh oregano, chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 servings steamed white rice or crusty bread (for serving)
Instructions
Pat the red snapper fillets dry with a paper towel and season both sides with a pinch of salt and black pepper. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and chopped jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add the canned diced tomatoes (with their juices) to the skillet, breaking them up slightly with a spoon. Bring the mixture to a simmer.
Stir in the sliced olives, capers, oregano, lime juice, salt, and black pepper. Allow the sauce to simmer gently for 5-7 minutes, letting the flavors meld.
Nestle the red snapper fillets into the sauce, spooning some of the sauce over the fish. Cover the skillet with a lid and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the skillet from the heat and adjust seasoning with additional salt or lime juice if needed.
Garnish with fresh chopped cilantro and serve hot with steamed white rice or crusty bread to soak up the Veracruz sauce.
Nutrition Facts
Calories |
2652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 6085 mg | 265% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 19.6 g | ||
| Protein | 277.9 g | 556% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 568 mg | 44% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5546 mg | 118% | |
*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.
