Flavorful Red Snapper Veracruz Style
A vibrant Mexican dish featuring tender red snapper fillets cooked in a rich tomato sauce with olives, capers, and spices that captures the essence of coastal cuisine.
Ingredients
Main Ingredients
- 4 pieces red snapper fillets (6 ounces each) Delicate and flaky fillets as the star of the dish.
- 2 cups ripe tomatoes, diced Adds sweetness and acidity.
- 1/2 cup green olives, sliced Adds depth with brininess.
- 1/2 cup black olives, sliced Rich flavor complementing green olives.
- 2 tablespoons capers, drained Provides a delightful tang.
- 1 medium onion, finely chopped Creates a luscious base when sautéed.
- 3 cloves garlic, minced Adds depth and warmth.
- 1 piece jalapeño or serrano pepper, thinly sliced Adds a touch of heat.
- 2 tablespoons olive oil Essential for sautéing.
- 2 tablespoons fresh lime or lemon juice Enhances flavors remarkably.
- 2 tablespoons fresh parsley, chopped Adds a colorful finish.
- 1 teaspoon dried oregano Classic herb to tie flavors together.
- to taste Salt and black pepper Essential seasonings.
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Sauté onions and garlic until fragrant and translucent, approximately 3-4 minutes.
- Add diced tomatoes and cook until softened, about 5 minutes.
- Stir in jalapeños, capers, and olives; let it simmer gently to combine flavors.
- Season with salt, pepper, and oregano.
- Pat snapper fillets dry, season with salt, pepper, and lime juice.
- Nestle the snapper into the sauce, spooning some over the top.
- Cover and cook for 7-10 minutes until the fish is opaque and flakes easily with a fork.
- Finish with parsley and an extra squeeze of lime or lemon juice before serving.
Notes
Serve over rice, with tortillas, or alongside a fresh salad. This dish is versatile for weeknight meals or special gatherings. Adjust spice levels using different peppers according to preference.