red snapper veracruz recipe

Written ByJenny Smyth Posted on
red snapper veracruz recipe
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The Best red snapper veracruz recipe

I’m so excited to share this recipe for Red Snapper Veracruz with you. This dish is a classic Mexican recipe that originated in the city of Veracruz, where it’s been a staple for generations.

The combination of tender red snapper, flavorful tomato sauce, and crunchy capers is simply irresistible. I love serving this recipe to my family and friends, as it’s always a hit.

My kids can’t get enough of the fish, and my husband appreciates the healthy ingredients and flavorful flavors. As a busy mom, I appreciate that this recipe is quick to make and perfect for weeknight dinners or special occasions.

Not only is it delicious, but it’s also packed with nutrients like omega-3 fatty acids from the fish and antioxidants from the tomatoes. Plus, the best part is that it’s incredibly easy to make and requires minimal prep time – just 15 minutes to get it on the table!

I’ve made this recipe countless times, and each time it turns out perfectly – never too oily or too dry. The secret lies in using high-quality ingredients like fresh red snapper and ripe tomatoes.

If you’re looking for a new way to cook fish or want to impress your guests with a show-stopping dish, look no further than this Red Snapper Veracruz recipe! So let’s dive into the recipe and start cooking up some deliciousness.

Red Snapper Veracruz

Red Snapper Veracruz

4.7 from 1914 votes

A classic Mexican dish featuring pan-seared red snapper fillets simmered in a vibrant tomato sauce with olives, capers, and pickled jalapeños. The sauce is bright and tangy from fresh lime juice and aromatic with garlic and oregano.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fish

4 red snapper fillets (6 oz each), skin on or off
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Veracruz Sauce

2 tbsp olive oil
1 medium white onion, thinly sliced
4 cloves garlic, minced
4 large Roma tomatoes, diced (or 1 can (14.5 oz) diced tomatoes, drained)
1/2 cup green olives, pitted and halved
2 tbsp capers, drained
2 tbsp pickled jalapeño slices, chopped (or to taste)
1 tsp dried oregano
1/2 tsp ground cumin
1/4 cup fresh lime juice (about 2 limes)
1/4 cup fresh cilantro, chopped (plus more for garnish)
Salt and pepper to taste

👨‍🍳Directions

1Pat the red snapper fillets dry with paper towels and season both sides with salt and black pepper.
2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3Place the fillets skin-side down (if skin-on) in the hot oil and cook for 3 to 4 minutes until the skin is golden and crisp.
4Flip the fillets and cook for another 2 to 3 minutes until the fish is just cooked through and flakes easily with a fork.
5Transfer the fish to a plate and set aside.
6In the same skillet, reduce heat to medium and add 2 tablespoons of olive oil.
7Add the sliced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Stir in the diced tomatoes, olives, capers, pickled jalapeños, oregano, and cumin.
10Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
11Stir in the lime juice and chopped cilantro.
12Season the sauce with salt and pepper to taste.
13Return the cooked fish fillets to the skillet, spooning some sauce over the top.
14Cover the skillet and simmer over low heat for 3 to 4 minutes until the fish is heated through and absorbs the flavors.
15Transfer the fish and sauce to a serving platter.
16Garnish with additional fresh cilantro and serve immediately with steamed rice and warm tortillas.

🔧Equipment

Large skillet with lid
Cutting board
Chef’s knife
Measuring spoons
Measuring cups
Spatula
Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 60mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 40g

📝Notes

For a milder sauce, reduce or omit the pickled jalapeños. You can substitute other firm white fish like sea bass or grouper. The sauce can be made a day ahead and refrigerated; reheat gently before adding the cooked fish.

Watch Video Of How Red Snapper Veracruz Works

This Red Snapper Veracruz recipe is a staple in our household for good reason – it’s easy to make, packed with nutrients, and tastes amazing!

When reheating leftovers, make sure to add some extra capers for an extra burst of flavor.

You can also store any leftover sauce in an airtight container in the fridge for up to 3 days or freeze for later use.

❓ Frequently Asked Questions About Red Snapper Veracruz

1. What type of fish should I use for this recipe?

You can use any firm white fish like cod or halibut if you prefer – just adjust the cooking time accordingly.

2. Can I substitute chicken broth with vegetable broth?

Yes, you can use either chicken or vegetable broth – it will still be delicious! However, keep in mind that vegetable broth may lack some depth of flavor compared to chicken broth.

3. How do I prevent the fish from breaking apart when serving?

Make sure to not overcook the fish, as this will cause it to break apart when serving. Instead, cook it until just opaque and flakes easily with a fork.

4. Can I make this recipe in advance?

Yes, you can prepare the sauce up to a day ahead of time – just refrigerate until ready to use.

5. How do I serve Red Snapper Veracruz?

Serve with steamed rice or tortillas for a complete meal.

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