Veracruz-Style Red Snapper

4.9
(272)

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 tablespoons olive oil

  • ½ white onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon capers

  • 1 tablespoon caper juice

  • 1 cup cherry tomatoes, halved

  • cup pitted, sliced green olives (such as Castelvetrano)

  • 1 jalapeno pepper, seeded and chopped

  • 2 teaspoons chopped fresh oregano

  • 2 teaspoons olive oil

  • 2 (7 ounce) red snapper fillets, cut in half

  • salt and pepper to taste

  • ½ teaspoon cayenne pepper, or more to taste

  • 2 limes, juiced

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.

  3. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.

  4. Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.

  5. Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.

  6. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts (per serving)

452 Calories
25g Fat
16g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 452
% Daily Value *
Total Fat 25g 32%
Saturated Fat 4g 18%
Cholesterol 73mg 24%
Sodium 1034mg 45%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 43g
Vitamin C 44mg 222%
Calcium 131mg 10%
Iron 2mg 11%
Potassium 1148mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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