Teresa's Recipes
Red Snapper Veracruz
Dive into the vibrant culinary heritage of Mexico's coastal town of Veracruz with this exquisite Red Snapper Veracruz. This dish showcases succulent red snapper fillets enveloped in a zesty, aromatic sauce made from ripe, juicy tomatoes, salty green olives, and piquant capers. Enhanced by the heat of fresh jalapeño and the comforting fragrance of sautéed garlic and onion, each bite transports you to sun-soaked shores. This recipe pays homage to Veracruz's rich blend of indigenous and Spanish flavors, making it a true celebration of the sea that is both comforting and refreshing.
Ingredients
- 4 fillets (6-8 ounces each) Red snapper fillets
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 4 medium, diced Ripe tomatoes
- 1/2 cup Green olives, pitted and sliced
- 2 tablespoons, rinsed Capers
- 1 medium, chopped (adjust to taste) Jalapeño pepper
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup, chopped Fresh cilantro (for garnish)
- 1-2 limes Lime wedges (for serving)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 12g
- Carbs: 18g
- Protein: 38g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and soft, about 5 minutes.
- Stir in the diced tomatoes, sliced olives, capers, and chopped jalapeño. Season with salt and pepper. Allow the mixture to simmer for about 10 minutes, until the tomatoes break down and the flavors meld beautifully.
- While the sauce simmers, arrange the red snapper fillets in a greased baking dish, skin-side down.
- Pour the tomato mixture evenly over the red snapper fillets, ensuring they are well covered with the vibrant sauce.
- Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
- Serve immediately, garnished with fresh cilantro and lime wedges for a burst of freshness.
Tips
- For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Serve this dish with a side of rice or crusty bread to soak up the delicious sauce.
- Feel free to substitute red snapper with other firm white fish, such as tilapia or cod.