Veracruz-Style Red Snapper

Veracruz-Style Red Snapper

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 452 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 43.1 g
  • 86%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1034 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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Glad my Doctor insisted on more fish in the diet! This was fast, fresh and so very good. Thanks for the recipe Chef John!

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...

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.

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...

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...

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 ...

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...

Turned out great. Exceptionally tastey. Will definitely try it, again.

Delicious!!!!!! Will be a staple. I used Roma tomatoes, which I had on hand, and still came out wonderful. Easy to make. Maria

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