Veracruz-Style Red Snapper Recipe

Name: Veracruz-Style Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 white onion, diced; 3 cloves garlic, minced; 1 tablespoon capers; 1 tablespoon caper juice; 1 cup cherry tomatoes, halved; 1/3 cup pitted, sliced green olives (such as Castelvetrano); 1 jalapeno pepper, seeded and chopped; 2 teaspoons chopped fresh oregano; 2 teaspoons olive oil; 2 (7 ounce) red snapper fillets, cut in half; salt and pepper to taste; 1/2 teaspoon cayenne pepper, or more to taste; 2 limes, juiced

Servings: persons

2 tablespoons olive oil
1/2 white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
1/3 cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
1/2 teaspoon cayenne pepper, or more to taste
2 limes, juiced

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.

137

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 white onion, diced, 3 cloves garlic, minced, 1 tablespoon capers, and more.

Yes, Veracruz-Style Red Snapper 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.

Veracruz-Style Red Snapper

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