Recipe by 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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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!
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!
Turned out great. Exceptionally tastey. Will definitely try it, again.
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.
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.
* 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: 452
** Calories from Fat: 227
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