Red Snapper Veracruzano Recipe

Name: Red Snapper Veracruzano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, such as safflower; 1 large onion, thinly sliced; 4 garlic cloves, minced; 1 to 2 tablespoons finely chopped pickled jalapeno chiles; 3 plum tomatoes, seeded and chopped; 1/2 cup water; 1/2 cup coarsely chopped pitted green olives; 1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried); 4 skinless snapper fillets (1 1/2 pounds); Coarse salt and freshly ground pepper; Lime wedges, for serving

Servings: persons

2 tablespoons vegetable oil, such as safflower
1 large onion, thinly sliced
4 garlic cloves, minced
1 to 2 tablespoons finely chopped pickled jalapeno chiles
3 plum tomatoes, seeded and chopped
1/2 cup water
1/2 cup coarsely chopped pitted green olives
1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried)
4 skinless snapper fillets (1 1/2 pounds)
Coarse salt and freshly ground pepper
Lime wedges, for serving

1
Heat oil in a large skillet with a tight-fitting lid over medium-high.
2
Add onion; cook, stirring occasionally, until softened, 5 to 7 minutes.
3
Add garlic and jalapeno; cook, stirring, 1 minute.
4
Add tomatoes and the water; cook until liquid is almost evaporated, 6 to 8 minutes.
5
Stir in olives and oregano.
6
Season snapper fillets on both sides with salt and pepper.
7
Reduce heat to medium; nestle fillets in sauce.
8
Cover, and cook until fish is opaque throughout, 5 to 7 minutes.
9
Serve immediately, spooning sauce over fish, with lime wedges.

249

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 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, such as safflower, 1 large onion, thinly sliced, 4 garlic cloves, minced, 1 to 2 tablespoons finely chopped pickled jalapeno chiles, and more.

Yes, Red Snapper Veracruzano 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 Veracruzano

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