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Red Snapper Veracruz

Red Snapper Veracruz
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Experience the vibrant and authentic flavors of Mexican coastal cuisine with this easy Red Snapper Veracruz recipe. Featuring tender red snapper fillets cooked in a tangy tomato sauce enriched with olives, capers, garlic, and fresh herbs, this dish is bright, zesty, healthy, and ready in under 30 minutes — perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Fish and Protein

  • 4 fresh red snapper fillets, skin on

Vegetables and Herbs

  • 4 ripe Roma tomatoes, chopped
  • 1 white onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/4 cup pitted green olives, sliced
  • 2 tablespoons capers
  • 1/4 cup fresh cilantro, chopped
  • 1–2 fresh jalapeños or chipotle peppers (optional for spice)
  • Optional herbs: fresh oregano or parsley (to taste)

Liquids and Oils

  • 3 tablespoons olive oil
  • Juice of 1 lime (about 2 tablespoons)

Seasonings

  • 2 bay leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Sauce: Heat the olive oil in a skillet over medium heat. Add the thinly sliced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes. Stir in the chopped Roma tomatoes, bay leaves, green olives, and capers. Let the mixture simmer gently for 10 minutes, allowing the flavors to meld into a vibrant and tangy sauce.
  2. Season the Fish: While the sauce is simmering, pat the red snapper fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper to enhance the natural flavor of the fish.
  3. Cook the Fish in Sauce: Gently place the seasoned snapper fillets into the simmering sauce. Cover the skillet and cook for 8-10 minutes without stirring, allowing the fish to absorb the sauce’s flavors and become tender and flaky. Handle the fillets carefully to keep them intact.
  4. Finish with Fresh Touches: Once the fish is cooked through, remove the bay leaves. Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro. Optionally, add sliced green olives on top for garnish and extra flavor before serving.

Notes

  • Use the freshest red snapper available for the best texture and flavor.
  • Let the tomato sauce simmer gently to deepen the flavors; avoid high heat.
  • Keep the skin on the fillets during cooking to help retain moisture and prevent the fish from falling apart.
  • Use a wide spatula when handling the fillets to keep them intact.
  • Taste the sauce before serving and adjust acidity with additional lime juice if needed.
  • The sauce can be prepared a day ahead and refrigerated; add fish only when ready to cook.
  • Leftover sauce can be frozen for up to 3 months; thaw before reheating and adding fresh fish.
  • Reheat gently on low heat to avoid overcooking the fish. Avoid microwaving.

Nutrition

Keywords: Red Snapper Veracruz, Mexican seafood recipe, Veracruz-style fish, red snapper recipe, Mexican coastal cuisine, healthy fish dish

Find it online: https://marysplate.com/red-snapper-veracruz/