Red Snapper Veracruz is a traditional dish from Mexico. This spicy fish recipe is made with red snapper, onions, tomatoes, spicy chillies and fresh herbs and it is one of our favorite red snapper dishes. This flavorful traditional dish is a nice change from tacos and enchiladas.
Red snapper Veracruz is named after the city of Veracruz which is a port city located on the Gulf of Mexico. Red Snapper Veracruz is their signature dish where it is know as Huachinango a la Veracruzana. This mild-flavored fish is indigenous to the Gulf and it is incorporated into much of their cooking.
A low-fat, low-calorie main entree originating from Veracruz, Mexico. Red snapper Veracruz is a firm white fish baked with tomatoes, onions, green olives, capers and fresh herbs.
This classic dish is easy to prepare and so full of flavor!
Prep Time : 45 Minutes
Cooking Time: 20 Minutes
Level : Mid
Serves : 4
- 1 1/2-lb.Red snapper portions
- Maldon Sea Salt
- 2 limes, divided
- 2 tbsp. Cirio extra-virgin olive oil
- 1 white onions, peeled and chopped
- 6 garlic cloves, peeled and chopped
- 2 tablespoons capers, rinsed
- 2 tablespoons of caper liquid
- 2 large tomatoes, chopped
- ⅓ cup Belazu Martini green olives, pitted and chopped
- 2 fresh jalapeño peppers, seeded and sliced into slivers
- 2 teaspoons chopped fresh oregano
- 2 teaspoons finely chopped fresh cilantro
- Preheat oven to 425° F
- Sprinkle filets with salt and place in a shallow pan. Squeeze juice from one lime over filets. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
- Heat olive oil in a skillet over medium-low heat. Stir in onions and cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds. Add capers and caper liquid, stir to combine.
- Stir in tomatoes, olives and jalapeño peppers. Cook and stir until jalapeño pepper softens, about 3 minutes. Remove from heat; stir in oregano and cilantro.
- Oil or spray an oven-proof casserole dish, add 1/2 of the tomato-olive mixture, place the fillets on the mixture, squeeze the juice from ½ of a lime over the fish and add the remaining tomato-olive mixture. Squeeze additional lime juice over the top.
- Transfer to the middle rack of the preheated oven and bake until fish is flaky and no longer translucent, 15 to 20 minutes.
- Serve with fluffy white rice and lime wedges.
Inspired by a recipe developed by Pat
Based on the recipe appeared in - http://savorthebest.com/red-snapper-veracruz/