"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." — Chef John
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white onion, diced
cherry tomatoes, halved
pitted, sliced green olives (such as Castelvetrano)
jalapeno pepper, seeded and chopped
chopped fresh oregano
2 (7 ounce)
red snapper fillets, cut in half
salt and pepper to taste
cayenne pepper, or more to taste
Glad my Doctor insisted on more fish in the diet! This was fast, fresh and so very good. Thanks for the recipe 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 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!
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.
Turned out great. Exceptionally tastey. Will definitely try it, again.
Way better than I expected!
Came out perfect...Can't wait to make it again.
Delicious! Loved it! I used Spanish olives with pimento.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Veracruz-Style Red Snapper
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 227
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