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My review
Veracruz-Style Red Snapper
72k
Chef John
"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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Ingredients
40 m servings 452Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- 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.
- 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.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
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Reviews
Read all reviews 187237 Ratings
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Most helpful positive review
10/24/2012
Glad my Doctor insisted on more fish in the diet! This was fast, fresh and so very good. Thanks for the recipe Chef John!
Most helpful critical review
8/31/2016
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 ...
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10/24/2012
Glad my Doctor insisted on more fish in the diet! This was fast, fresh and so very good. Thanks for the recipe Chef John!
7/24/2012
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 j...
8/6/2012
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.
7/3/2015
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 a...
2/21/2014
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 ...
8/11/2014
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 ...
7/6/2015
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...
10/30/2012
Fabulous. Made it twice. Finished both times with cilantro. Next time i might try this with shrimp.
9/18/2012
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...