Veracruz-Style Red Snapper Recipe -
Veracruz-Style Red Snapper Recipe
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Veracruz-Style Red Snapper
See how to make a quick and delicious Mexican Gulf Coast seafood recipe. See more
  • READY IN 40 mins

Veracruz-Style Red Snapper

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Oct 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!

Aug 06, 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.

Jul 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 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!

Jul 03, 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 as a starter all from AR. Thank you Chef John!!!

Sep 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 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!

Jul 06, 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 John does it again, and we thank you!

Apr 04, 2014

Loved it!

Feb 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 (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.


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  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 43.1 g
  • 86%
  • Sodium
  • 1034 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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