Yet Another Version of Snapper Veracruz
Dive into the vibrant flavors of coastal Mexico with "Yet Another Version of Snapper Veracruz," a zesty, one-skillet dish that transforms red snapper fillets into a feast for the senses. This classic recipe features tender snapper nestled in a robust tomato-based sauce infused with briny green olives, capers, and a hint of heat from mild jalapeños. Aromatic garlic, earthy cumin, and fragrant oregano elevate the dish, while a squeeze of fresh lime and a cilantro garnish add a citrusy, herby finish. Perfectly balanced and packed with bold, bright flavors, this easy-to-follow recipe is ready in just 40 minutes, making it a winning choice for weeknight dinners and special occasions alike. Serve it with fluffy rice or warm tortillas to soak up every last drop of the savory Veracruz sauce.
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 pieces garlic cloves, minced
- 4 medium roma tomatoes, diced
- 1 cup canned diced tomatoes
- 1 cup green olives, sliced
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon jarred mild jalapeños, sliced
- 2 pieces bay leaves
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cumin
- 0.5 cup chicken or vegetable broth
- 1 medium lime
- 0.25 cup fresh cilantro, chopped
- to taste salt
- to taste black pepper
Instructions
Pat the snapper fillets dry with a paper towel and season both sides with salt and black pepper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, sear the snapper fillets for 2 minutes per side, or until lightly browned. Remove the fillets and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the fresh diced tomatoes, canned diced tomatoes, green olives, capers, jalapeños, bay leaves, oregano, and cumin to the skillet. Stir everything together.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Cook for 8-10 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
Carefully return the snapper fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the fish.
Cover the skillet with a lid and reduce the heat to low. Allow the fish to cook for 8-10 minutes, or until it is opaque and flakes easily with a fork.
Remove the bay leaves and squeeze the juice of half a lime over the dish. Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with freshly chopped cilantro and serve immediately. Optionally, serve alongside rice or warm tortillas.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.5 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 115 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 709 mg | 15% | |
*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.
