Red Snapper Veracruz

Name: Red Snapper Veracruz
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb. red snapper; 1 tsp. salt; 2 Tbsp. lime juice; 3 Tbsp. olive oil; 1 onion, thinly sliced; 3 cloves garlic, minced; 2 lb. tomatoes, skinned and seeded; 1 bay leaf; 1/2 tsp. oregano; 12 pitted green olives, halved; 2 Tbsp. capers; 2 chilies (jalapenos); salt and pepper; 1 tsp. cumin; 1/4 c. dry white wine

Eats Now Editorial Team · General

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Red Snapper Veracruz – a delicious recipe with red snapper, salt, lime juice, olive oil, onion, garlic. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 1/2 lb. red snapper
1 tsp. salt
2 Tbsp. lime juice
3 Tbsp. olive oil
1 onion, thinly sliced
3 cloves garlic, minced
2 lb. tomatoes, skinned and seeded
1 bay leaf
1/2 tsp. oregano
12 pitted green olives, halved
2 Tbsp. capers
2 chilies (jalapenos)
salt and pepper
1 tsp. cumin
1/4 c. dry white wine

1
Prick the fish on both sides with a fork.
2
Place in a glass baking dish.
3
Sprinkle with salt and lime juice.
4
Refrigerate 2 hours.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lb. red snapper, 1 tsp. salt, 2 Tbsp. lime juice, 3 Tbsp. olive oil, and more.

Yes, Red Snapper Veracruz falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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