Most helpful positive review
Glad my Doctor insisted on more fish in the diet! This was fast, fresh and so very good. Thanks for the recipe Chef John!Read More
Most helpful critical review
Not bad! Made with tilapia and used regular olives instead of Castelvetrano because that's what I had. Also used less lime (~3/4 of one). Made 1 baking dish without jalapenos and cayenne for the kids; grown-ups got full strength. Hubby suggested less cayenne and more jalapeno next time. Nice complexity of flavors; served with yellow rice and roasted Brussels sprouts.Read More
Glad my Doctor insisted on more fish in the diet! This was fast, fresh and so very good. Thanks for the recipe Chef John!
I made this exactly as written, except: I used a chopped, fresh (locally grown) tomato instead of cherry tomatoes, and I only had one lime. Anyhow, it turned out great -- really delicious and just what I was looking for. I often order fish Veracruz at restaurants, but had never tried it at home. I served it with rice and an avacado salad. I will make this again for sure -- hubby loved it too. Thanks Chef John!
Delicious! This was a big hit with everyone, and Weight Watchers friendly. Do take the effort to find the Castelvetrano olives; very flavorful. I was able to track them down at Whole Foods.
I had to use a large regular tomato instead of the cherry tomatoes, and red onion instead of white. Very easy preparation and the flavor is outstanding. I sautéed the snapper in a separate pan (sprinkled with cayenne, olive oil and some lime juice), then plated it and spooned the sauce on top. I don't like the sauce tasting so much like the fish.
This dish looks and tastes complicated but goes together very quickly and easily. I was impressed Chef John! Served with Spicy Green Beans, Mexican Rice II and Tomato, Avocado and Corn Salad as a starter all from AR. Thank you Chef John!!!
Alterations: used Tilapia, no-salt-added canned tomatoes, added green & red bell peppers. Layered a bit of sauce on the bottom, added sauteed yellow squash & zucchini & a bit more sauce, then fish & the rest of the sauce. It was FANTASTIC - my daughter immediately asked me when I would be making it again!
Tasy and low-cal!.. I made this tonight after first seeing the video on U-Tube... I didn't realize it was for only 2 servings which explains why my sauce wasn't quite enough but the flavors made up for that! The addition I made from another recipe was to pre-sliced then boil a couple red potatoes in salted water then layer them on top of the fish before putting the top layer of sauce. Other changes I made were leaving the fish whole, using dried oregano and red onion because of what I had. My three guys all liked it and the pickiest never said anything about the onions. I didn't have capers but I'll be sure to have them next time. I used some of the olive brine as a substitute. The snapper's flavor wasn't great on it's own; I would want to try it with other white-fish, maybe cod... Thank you!
Fabulous. Made it twice. Finished both times with cilantro. Next time i might try this with shrimp.
My son thought this was the best fish ever! Great bold flavors. Followed exactly using fresh mangrove snapper except I used large martini olives instead of fancier ones and we all loved it. Chef John does it again, and we thank you!
Made this last night. It was da bomb! HOWEVER, I only used 1/4 of a habanero pepper and it was too hot for me. I should have gone with my instincts and not used any at all. Thank god I didn't add the cayenne pepper. Nonetheless, I am not a "hot/spicy" person. Next time I'll add a pinch of hot sauce once it's on my plate. Nevertheless, it was very flavorfull, except I couldn't deal with the habanero. I paired it with some boiled Yucca/Casave, steamed snow peas and had sime Italian Prosecco to chug it down. Can't wait to make it again with some yellow rice on the side. Thank you Chef John!
This was excellent! It was hard to find the recommended olives and then I happened to be in Bed, Bath and Beyond and there was an entire end aisle display in the BB&B gourmet foods section. Exceptionally weird and later delicious
Delicious!!!!!! Will be a staple. I used Roma tomatoes, which I had on hand, and still came out wonderful. Easy to make. Maria
I love this recipe! I only made a few changes. Used haddock and Roma tomatoes because that is what I had. I put about 2 tablespoons of lime juice onto the fish directly along with the salt, pepper and cayenne but did not top the mixture with the lime. I did use the Castelvetrano olives and so glad I did, they are awesome! Will definitely make again.
Excellent dinner tonight using this recipe baked in single serving au gratin dishes along with the blue tortilla chips as per Chef John's video. The only thing I didn't care for was the olives and that's because I used the wrong ones. They were way too strong so I'll change that up the next time but this is definitely going in our regular Friday fish night rotation. Hubby LOVED it!
I cooked this recipe tonight. Wow, this dish is DELICIOUS! The flavorful mixture of spices, vegetables and fish gave great depth to the taste, which agreed with my palate. I followed the recipe to the letter except I used my new-found favorite white fish, Swai. Instead of using two baking dishes, I used one. When I cook the recipe for my "can't eat hot food" friends, I'll use two baking dishes and withhold the jalapeño and cayenne pepper in one.
probably my most favorite fish dishes. It is so nice that this tastes even better then some restaurant's versions.
Turned out great. Exceptionally tastey. Will definitely try it, again.
Delicious! Loved it! I used Spanish olives with pimento.
Way better than I expected! Came out perfect...Can't wait to make it again.
This is another great dish from chef John. I did change it a little. I used tilapia,no jalapeno and sicilian olive instead of what the recipe called for. Would I make it again? YES ;)
Chef John, this was outstanding! Thank you for sharing! Bless you!
This is a wonderful main dish. I use this with cod and other light white fish, but it's best with Red Snapper.
Excellent. Loved this. I thought I had bought red snapper but when I pulled the fish out of the refrig I realized I had bought catfish. Since I had already prepared the tomatoes and capers mixture I couldn't change recipes so I used the catfish. It was great. I will definitely make this again and I will buy red snapper next time. Five stars.
This is a very good rendition of a classic. I made a few changes: like another reviewer, I added sliced blanched potatoes on top of the fish before baking. As the tomato sauce cooked, I added a few pinches of cinnamon, 1/3 cup of raisins and used ground chipotle pepper instead of cayenne.
Best most authentic Vera Cruz fish I've had outside of Mexico. No changes necessary.
Awesome! I am on a low sodium diet so i made without olives. I thought there was a step missing so i just mixed lime juice, cayenne and basil and put that in first so fish was nearly submersed.
Made this with red snapper and it was fabulous! We liked it so much we plan to use the topping on other fish. This is definitely a keeper!
Sooo good! I used red onion and yellow cherry tomatoes and kalamata olives. Nice color! Also only had pickled jalapeños but I thought it was delish. Used 2 slices diced fine, prepped a fish for kids, then added 3 more slices for us. With cayenne, it was perfect heat.
Loved this. The fish itself was cooked perfectly to our liking and I've always loved veracruz toppings. I was also glad to have a recipe for 2!
Truly fabulous dish. I'd be impressed if this were served to me in any restaurant. My family couldn't stop eating this.
One of my favorite ways to eat snapper!
Delicious. We made one dish with orange roughy and one with red snapper and added add a little more garlic and capers. My family loved this. There were no left overs.
This turned out amazing and is perfect for a pescatarian diet! Plus, no dairy in this recipe. I did add some roasted bell peppers I had in a jar that I needed to use up. We eat a lot of fish and this was a great new recipe to change up the usual lemon pepper type recipes.
Easy to make and very delicious! I had all ingredients but used lemons instead of limes. It was still good and had a nice kick from the cayenne pepper. Finished cooking in 15 min, the family was pleased and looked pretty.
Not bad! Made with tilapia and used regular olives instead of Castelvetrano because that's what I had. Also used less lime (~3/4 of one). Made 1 baking dish without jalapenos and cayenne for the kids; grown-ups got full strength. Hubby suggested less cayenne and more jalapeno next time. Nice complexity of flavors; served with yellow rice and roasted Brussels sprouts.
This was Seriously Awesome!!! Delicious, colorful, and the perfect way to prepare the fresh red snapper I bought from a fishing boat. I followed the recipe, except I used assorted chopped tomatoes from my garden, and some gourmet green olives stuffed with lemon peel. Hubby and I both loved it. Better than restaurant quality!
Knocked it out of the park with the fast and easy recipe!
i made this dish. it was absoluetly delicious. im going to make this again.
A little white wine with the tomatoes.
Made in One large fry pan from stove to oven...Amazing
This was fabulous. Brought American red snapper home from vacation, and made this quick and easy, delicious dish. It is excellent. I made the whole thing in my cast iron skillet. Excellent!
This is a fantastic recipe!
LOVE THIS! Like putting Puttanesca on fish.
Just put the last bite of this amazing fish dish in my mouth! Husband and I were grateful to use a different fish other than tilapia or salmon, although we love those too, but they are always the fall-backs. I had to go to a specialty fish & poultry store to find the red snapper 15 minutes away but it was worth it! Fresh, upscale flavors and restaurant quality! Certainly some prep work involved but baking was quick. I followed the recipe exactly as written and I wouldn't change a thing. Thanks Chef John!
Great! I probably added 1.5x-2x the amount of lime juice the recipe called for, and it was delicious! I also used serrano peppers instead of jalapeños and was a bit more liberal with the olives and capers. I'll try adding chipotle peppers next time.
Salty, but I really like that, made with rice, excellent
This is the best fish recipe I have ever tasted. The capers are the perfect complement to the snapper. It is a Sunday staple in our home. Douglas Craig
My family loved this recipe! Since we aren’t hot spicy lovers, I omitted the peppers. Be sure to salt and pepper the snapper!!
Definitely will be repeated. I drizzled some enchilada sauce on the bottom of the pan and over the top--not a lot--just a drizzle and it added a little more zip and kept it from being too dry.
We loved the combination of flavors. I used jarred jalapeno slices instead of a whole pepper because that's all I had but otherwise followed the recipe. One of the best fish dishes I've made.
Thanks to Chef John. Another ten star dish.
I forgot the cayenne, but will put it in next time. I also only added 1 lime because I added a few extra tomatoes. I used 1/2tbs caper juice & 1/2 tbs green olive juice. Fabulous!
Delicious. This was the first time I ever made red snapper, and it came out perfect. Didn't have the individual bakeware so used one casserole dish for 2 snappers. The skin was left on, which probably helped transfer it from the casserole to the dinner plates. Had with yellow and blue corn chips. Will definitely make again! As always, thank you Chef John :-)
Delicious! I was generous with the smoked paprika and it turned out great
This dish is excellent and will do it again
Easy and good but salty made as recipe says. Next time I will use less caper brine.
I made it exactly to the recipe. Everyone in the family including two elementary aged kids who like olives thought it was very good. But I would not say it was excellent for the full 5 stars
Fresh and delicious with just the right amount of heat. Fish is enhanced, not smothered by sauce. This is a five star dish that is so very easy to make!
I've made this recipe any number of times and it's one of my favorite ways to have Pacific Snapper.
I thought this recipe was good, but not my favorite for red snapper. I want to try it again, using boneless chicken breasts. I made it as written, and will do so again when I try the chicken.
Good flavor. Made with tilapia and kalamata olives. Next time we'll double the sauce!
One of my standby fish recipes. Love this recipe. My variation - I never put in the jalapeno or cayenne pepper.
This is a keeper. Will make it frequently.
This is an easy recipe that can be changed up if one wishes. I made it like it was written the first time, the second time I used smoked cod and then added some clams and cilantro at the end. You can use this as a base for so many fish recipes. The olives, capers and jalapeno really give it its flavor. Thanks for sharing.
Tasty! Made it for myself and 4 men. Added touch of white wine to make it juicier. Everyone enjoyed it greatly.
Will be making this again! Had no olives in the house, so we didn't use those. Also substituted tamed jalapeneos instead of the fresh.
Made exactly as written except used Tilapia and regular sliced green salad olives. Quick and delicious! Don't be afraid of using fresh jalapenos. After sauteeing with other ingredients and baking in the oven, they aren't hot. Have made twice and will be making often! Everyone loved it!
Love this. So simple. The only thing is that I was not paying $22 a pound for snapper so I used Baramundi instead and it was just as good.
This was a new recipe for us, my refrigerator is scarce at the moment so I had to substitute jarred jalapeños and canned tomatoes and I was still delicious!!! This is going on the regular routine. yummy
Very good. Made a few changes, different fish, used caper berries instead of capers. The reminder of the recipe was unchanged. The dish was light, zesty and very moist and flavorful.
While I liked it, it was not to the taste of the rest of the family. They didn't like the olives and the capers.This is not a fault of the recipe, it was just a subjective no.
This dish is phenomenal! Pretty simple meal to put together that will really impress your guests! I have not met one person who has not liked this meal, everyone raves about the flavors.
Made this last night using leftover fish from Galveston. Used roasted hatch peppers instead of jalapenos. It was awesome!! Not a speck was left. Absolutely, will make again when my brother-in-law catches more fish!
I got an idea from this recipe, I sautéed cherry tomatoes, green pepper strips, and pepperoncini's using a little of the juice, in lieu of the capers, and olives [ which I do not care for ],. When the veggies were at the softness I like, I put them in a shallow metal dish, and placed a nice piece of fresh striped bass on top, and baked it on top of the veggies. It came out perfect, and the pepperoncini's gave it a nice little zing. I will be experimenting further with pepperoncini's in the future, I had forgotten how much I enjoy their flavor ! I will definitely be putting finely chopped pepperoncini's in my next Italian sausage calzone !
I have made this recipe many times now. I (and all who have eaten it) LOVE it. I have made it to true to the original recipe and made adjustments, based on what I had at the time, and both are HITS! I LOVE the detail of using castelvetrano olives. Tonight I added poblano chile 'rajas' and Early Girl tomatoes that are in season. I make the sauce, let it cool, and let the fish marinate before hitting the oven.
I followed the recipe exactly except the capers that I did not have. It turned out amazingly flavorful. I am saving this recipe for sure.
Thank you Chef for another great recipe. Will be making this all summer with fresh caught fish. I used canned diced tomatoes and had black olives already opened and it came out perfect.
Really flavorful recipe, I will probably step back the amount of Green Olive next time, but that is purely a personal preference of mine.
I’ve made it several times and love it. I’ve used red snapper, lane snapper, salmon, and Grouper. All are great. I make it in one 12x18 inch pan and it works great.
Awesome recipe! I did change things a little bit to my taste. I fried the snapper whole and added it to the sauce later. I added some tomato sauce to the fresh tomatoes, I used pickled jalapeños instead of fresh, and red chili paste instead of cayenne. I also added cumin, thyme, dried red chilis and paprika. Loaded with flavor!!! My husband is asking for this to be a staple. Thanks for the great recipe
Excellent and so simple. Great recipe for a non cook.
So good! Everyone in our family loved this!
This was deelish!! Will make again.
great recipe. Will make it again
Easy to do, great flavor!
This recipe was fantastic. The only change I made was to add 1/2 can of drained Rotel as I was out of jalapeño peppers.
Sooo good. I served it with orzo seasoned with salt, pepper and pan juices. This is a favorite.
My husband used to own a seafood restaurant in Nuevo Vallerta. He loves really good seafood!! I made this with cabrilla (sea bass) and we simply loved it!! Had to use tiny orange tomatoes (couldn't find the red ones here in Mexico), but they were just fine. Company food at its best!!! Thanks Chef John for another winner.
I made this recipe and followed it to a T....it is absolutely delicious !!! I served it with blue tortilla chips and the only complaint I got was that they wished there was more. I will make this again (and again....and again....)
Made this as per instructions, used a casserole dish for both servings and served it with rise and homemade tortilla chips. Excellent!
Didn't have all ingredients but came close enough using jalopeno stuffed olives instead of capers and jalopeno pepper and fresh basil instead of oregano. Added sweet red pepper too. A keeper for sure! Actually very filling
The snapper portions I had were pretty thick. I wasn't sure if I was supposed to slice them horizontally, but I decided not to. They took quite a bit longer to cook. Delicious!
Really good! Only change I made is I add the tomatoes a few minutes after adding the jalapenos and olives. They cook at different rates and the tomatoes get over cooked if added together. Exceptional recipe.
Delicious. I used tilapia, doubled the recipe and put them all in one baking dish for simplicity. I boiled linguine in the leftover sauce and definitely recommend the result. I absolutely will make again, hopefully with red snapper this time.
This was amazing. My family adored it. My husband said if it was on a menu, he'd order it. I'll definitely be making it again. In fact, I've made it 3 times to rave reviews. Also great with tilapia.
I used red and orange peppers instead of jalapeño, did a ruff chop on regular tomatos and served this over angel hair pasta. Amazing !
Cooked per recipe. Delicious and easy. Just picture the yummy garlic bread in the plate. I'm going low carb so no garlic bread, but it would have been perfect!