Snapper Veracruz
Bursting with vibrant, zesty flavors, Snapper Veracruz is a classic Mexican dish that transforms simple red snapper fillets into a culinary masterpiece. This one-pan recipe features tender fish nestled in a bold, tangy sauce made with Roma tomatoes, briny green olives, capers, and a touch of spice from pickled jalapeños. Infused with the richness of oregano, garlic, and a splash of dry white wine, this dish is simmered to perfection, allowing the savory and citrusy notes to meld beautifully. Ideal for a quick yet impressive dinner, Snapper Veracruz pairs seamlessly with rice, crusty bread, or warm tortillas, making it a perfect choice for a crowd-pleasing meal. Garnish with fresh cilantro and serve with lime wedges for a fresh finish!
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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 chopped Roma tomatoes
- 1 cup, sliced green olives
- 2 tablespoons capers
- 2 sliced pickled jalapeños
- 0.5 cup dry white wine
- 0.5 cup fish stock (or chicken broth)
- 2 tablespoons lime juice
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 4 for serving lime wedges
Instructions
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Season both sides with salt and pepper and set aside.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the fillets and sear for 2-3 minutes per side, until lightly browned. Remove the fish from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion over medium heat until softened and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped Roma tomatoes, green olives, capers, pickled jalapeños, and dried oregano to the pan. Stir well to combine the ingredients.
Pour in the white wine and fish stock, then add the bay leaf. Bring the mixture to a gentle simmer and cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the seared snapper fillets to the pan, nestling them into the sauce. Spoon some of the sauce over the fish, reduce the heat to low, and cover the pan.
Let the fish simmer for 5-7 minutes, or until it is cooked through and opaque. Carefully remove the bay leaf and discard it.
Drizzle the lime juice over the fish and give the sauce a final stir. Taste and adjust the seasoning with more salt and pepper if needed.
Serve the Snapper Veracruz hot, garnished with chopped cilantro if desired, and lime wedges on the side. Enjoy with rice, crusty bread, or tortillas.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 6604 mg | 287% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.4 g | ||
| Protein | 261.0 g | 522% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 637 mg | 49% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 5310 mg | 113% | |
*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.
