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Veracruz-Style Red Snapper

Name: Veracruz-Style Red Snapper
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1/2 medium white onion, diced; 3 cloves garlic, minced; 1 tbsp capers; 1 tbsp caper juice; 1 cup cherry tomatoes, halved; 1/3 cup pitted, sliced green olives (such as Castelvetrano); 1 medium jalapeño pepper, seeded and chopped; 2 tsp chopped fresh oregano; 2 tsp olive oil; 2 (7 oz) red snapper fillets; 1/2 tsp cayenne pepper, or more to taste; Salt and pepper to taste; 2 medium limes, juiced

Briny capers and buttery green olives create a vibrant, tangy sauce that perfectly complements delicate red snapper in this classic Veracruz preparation. Fresh tomatoes, jalapeño heat, and aromatic garlic balance the salty elements for a dish that's both elegant and comforting. Perfect for impressing guests without spending hours in the kitchen.

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

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Ingredients

Units

Instructions

1
Preheat the oven to 425°F (220°C).
2
Make the sauce: Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook, stirring, until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3
Stir in capers and caper juice. Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes.
4
Remove from heat and stir in oregano.
5
Brush 1 tsp olive oil over the bottom of two small baking dishes. Add 1 tbsp sauce to each dish, then place a snapper fillet on top.
6
Season fish with cayenne pepper, salt, and black pepper. Cover with remaining sauce, then drizzle lime juice over top.
7
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

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