Snapper Vera Cruz
Transport your taste buds to the vibrant coasts of Mexico with this Snapper Vera Cruz recipe—a bold and flavorful dish that’s as visually stunning as it is delicious. Featuring tender red snapper fillets simmered in a zesty tomato-based sauce infused with briny green olives, capers, and the subtle heat of jalapeños, this dish is a perfect balance of savory and tangy. A hint of fresh oregano and a touch of citrus from lime wedges elevate the flavors even further, making each bite irresistible. Ready in just 45 minutes, this one-pan wonder is both weeknight-friendly and crowd-pleasing. Garnish with fresh parsley and serve with rice, crusty bread, or a crisp salad for a complete meal that’s as satisfying as a seaside escape.
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Recipe Information
Ingredients
- 4 fillets red snapper fillets
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 medium, diced roma tomatoes
- 2 tablespoons tomato paste
- 0.5 cup green olives (pitted and sliced)
- 2 tablespoons capers (drained)
- 1 jalapeño (seeded and diced)
- 1 teaspoon fresh oregano leaves
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 wedges lime wedges (for serving)
- 0.5 cup chicken or fish stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by patting the red snapper fillets dry with paper towels. Season both sides with salt and black pepper, and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, carefully add the snapper fillets, skin side down if applicable. Cook for 2-3 minutes per side until golden brown. Remove the fish from the skillet and set aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onions and cook for about 3-4 minutes until softened and translucent.
Stir in the minced garlic, cooking for 1 minute until fragrant. Then, add the diced roma tomatoes and tomato paste, mixing well.
Add the green olives, capers, diced jalapeño, oregano, and bay leaf. Pour in the chicken or fish stock and stir to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Carefully return the snapper fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of the fish.
Cover the skillet with a lid and let the fish simmer for 6-8 minutes, or until the snapper is cooked through and flakes easily with a fork.
Remove the bay leaf and discard. Garnish the dish with freshly chopped parsley and serve with lime wedges on the side for a zesty finish.
Pair the Snapper Vera Cruz with rice, crusty bread, or a side salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5749 mg | 250% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.2 g | ||
| Protein | 259.7 g | 519% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 478 mg | 37% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 5506 mg | 117% | |
*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.
