Red Snapper Veracruz Skillet

Transform your weeknight dinner routine with this vibrant and flavorful Red Snapper Veracruz Skillet, a one-pan wonder that combines tender, flaky red snapper fillets with a zesty tomato-based sauce. Inspired by the bold flavors of traditional Mexican cuisine, this dish is layered with thinly sliced onions, garlic, tangy green olives, briny capers, and a touch of heat from fresh jalapeño. A squeeze of fresh lime juice and a sprinkle of chopped cilantro add a bright, citrusy finish to this stovetop favorite. Perfectly suited for a quick yet elegant meal, it’s ready in under 40 minutes and is perfect served over steamed white rice or paired with crusty bread for soaking up every last drop of the vibrant Veracruz sauce. Ideal for seafood lovers seeking a healthy, Mediterranean-style recipe packed with bold taste!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces red snapper fillets
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 medium jalapeño, seeded and finely chopped
• 14.5 ounces diced tomatoes (canned with juices)
• 0.5 cup pitted green olives, sliced
• 2 tablespoons capers, drained
• 1 teaspoon fresh oregano, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 servings steamed white rice or crusty bread (for serving)

Directions

Step 1

Pat the red snapper fillets dry with a paper towel and season both sides with a pinch of salt and black pepper. Set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and chopped jalapeño, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the canned diced tomatoes (with their juices) to the skillet, breaking them up slightly with a spoon. Bring the mixture to a simmer.

Step 5

Stir in the sliced olives, capers, oregano, lime juice, salt, and black pepper. Allow the sauce to simmer gently for 5-7 minutes, letting the flavors meld.

Step 6

Nestle the red snapper fillets into the sauce, spooning some of the sauce over the fish. Cover the skillet with a lid and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

Step 7

Remove the skillet from the heat and adjust seasoning with additional salt or lime juice if needed.

Step 8

Garnish with fresh chopped cilantro and serve hot with steamed white rice or crusty bread to soak up the Veracruz sauce.

Nutrition Facts

Serving size	2300.3 grams (2300.3g)

Amount per serving	% Daily Value*
Calories	2652

Total Fat 76.30g	98%
Saturated Fat 13.70g	69%
Polyunsaturated Fat 2.70g
Cholesterol 352mg	117%
Sodium 6085mg	265%
Total Carbohydrate 226.10g	82%
Dietary Fiber 14.80g	53%
Total Sugars 19.60g
Protein 277.90g	556%

Vitamin D 1905IU	9524%
Calcium 568mg	44%
Iron 15mg	86%
Potassium 5547mg	118%

*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: 25.4%

Protein: 41.1%

Carbs: 33.5%