Mexican Red Snapper Veracruz

Dive into the vibrant flavors of Mexico with this tantalizing Mexican Red Snapper Veracruz recipe, a dish that combines tender, flaky red snapper fillets with a bold and briny tomato-based sauce. Infused with the zest of green olives, capers, and pickled jalapeños, and balanced by aromatic garlic, onions, and a hint of oregano, this dish is a perfect harmony of tangy, savory, and mildly spicy notes. Simmered gently in a broth of ripe tomatoes and lime juice, the snapper absorbs every ounce of the sauce’s rich flavor, resulting in a meal that’s as comforting as it is elegant. Ready in just under 45 minutes, this recipe is ideal for weeknight dinners or when you’re looking to impress at your next gathering. Serve it with warm tortillas, fluffy white rice, or crusty bread to soak up every drop of the luscious Veracruz sauce.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces red snapper fillets
• 3 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 4 medium ripe tomatoes, diced
• 2 tablespoons tomato paste
• 1 cup green olives, sliced
• 2 tablespoons capers, rinsed
• 2 tablespoons pickled jalapeño slices
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 1 cup chicken or fish stock
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Pat the red snapper fillets dry with paper towels and lightly season with salt and black pepper on both sides. Set aside.

Step 2

In a large skillet or sauté pan, heat the olive oil over medium heat.

Step 3

Add the diced yellow onion to the pan and sauté for 2-3 minutes until translucent.

Step 4

Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.

Step 5

Stir in the diced tomatoes, tomato paste, dried oregano, and the bay leaf. Cook for 5-7 minutes, allowing the tomatoes to soften and release their juices.

Step 6

Add the chicken or fish stock to the pan and bring the mixture to a simmer.

Step 7

Stir in the green olives, capers, and pickled jalapeño slices. Simmer the sauce for another 5 minutes, allowing the flavors to meld together.

Step 8

Gently nestle the red snapper fillets into the sauce, spooning some of the sauce over the tops of the fish.

Step 9

Cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes, or until the red snapper is cooked through and flakes easily with a fork.

Step 10

Remove the bay leaf from the sauce and stir in the lime juice.

Step 11

Garnish with freshly chopped cilantro before serving.

Step 12

Serve the Red Snapper Veracruz with warm tortillas, white rice, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	2382.6 grams (2382.6g)

Amount per serving	% Daily Value*
Calories	2172

Total Fat 101.90g	131%
Saturated Fat 17.50g	88%
Polyunsaturated Fat 4.00g
Cholesterol 352mg	117%
Sodium 8532mg	371%
Total Carbohydrate 73.30g	27%
Dietary Fiber 22.20g	79%
Total Sugars 28.80g
Protein 267.40g	535%

Vitamin D 1905IU	9524%
Calcium 622mg	48%
Iron 11mg	59%
Potassium 6443mg	137%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.2%

Protein: 46.9%

Carbs: 12.9%