Veracruz-Style Red Snapper

Veracruz-Style Red Snapper
  • 2 tablespoons olive oil
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon capers
  • 1 tablespoon caper juice
  • 1 cup cherry tomatoes, halved
  • 1/3 cup pitted, sliced green olives (such as Castelvetrano)
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons olive oil
  • 2 (7 ounce) red snapper fillets, cut in half
  • salt and pepper to taste
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 2 limes, juiced


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  3. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  4. Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  5. Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  6. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

04/07/2017
Veracruz-Style Red Snapper, recipe PT15M PT1H 5 455 calories

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