Red Snapper Veracruzana Recipe

Name: Red Snapper Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound onions (2 medium), chopped; 1 tablespoon olive oil; 3 cloves garlic, minced; 1/2 to 1 whole jalapeno or serrano pepper, seeded and minced; 1 tablespoon chopped fresh oregano or 1 teaspoon dried; 8 large Spanish or Italian green olives, pitted and chopped; 1/8 teaspoon cinnamon; 2 tablespoons capers, chopped if large (tiny ones can be left whole); 2 1/2 cups peeled canned low-sodium tomatoes; 1 bay leaf; 1 1/2 pounds red snapper, sea bass, halibut, or cod; Juice of 1 lime

Servings: persons

1 pound onions (2 medium), chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/2 to 1 whole jalapeno or serrano pepper, seeded and minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
8 large Spanish or Italian green olives, pitted and chopped
1/8 teaspoon cinnamon
2 tablespoons capers, chopped if large (tiny ones can be left whole)
2 1/2 cups peeled canned low-sodium tomatoes
1 bay leaf
1 1/2 pounds red snapper, sea bass, halibut, or cod
Juice of 1 lime

1
In a nonstick pan, saute the onions in hot oil until they begin to soften and color.
2
When they color, add the garlic and jalapeno and cook for 30 seconds.
3
Add the oregano, olives, cinnamon, and capers to the onion mixture and stir.
4
Squeeze the tomatoes between your fingers and add, with the bay leaf.
5
Simmer for 10 minutes.
6
Refrigerate.
7
To serve, wash the fish and squeeze the lime juice over it.
8
Refrigerate for no more than 1 hour.
9
Reheat the sauce slowly.
10
Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch.
11
Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 pound onions (2 medium), chopped, 1 tablespoon olive oil, 3 cloves garlic, minced, 1/2 to 1 whole jalapeno or serrano pepper, seeded and minced, and more.

Yes, Red Snapper Veracruzana 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.

Red Snapper Veracruzana

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