Description

Craving a vibrant, coastal-inspired dish that’s bursting with bold flavors? Veracruz-Style Red Snapper brings the essence of Mexican cuisine to your table with tender snapper fillets baked in a tangy, savory sauce of tomatoes, olives, capers, and jalapeños. This recipe, rooted in the culinary traditions of Veracruz, balances zesty lime, briny capers, and a touch of heat for a light yet satisfying meal. Perfect for weeknight dinners or impressing guests, it’s ready in about 35 minutes and beginner-friendly.

Ingredients

For the Veracruz Sauce

Olive Oil (2 tbsp): Used for sautéing, adding richness to the sauce.
White Onion (½ medium, diced): Provides a sweet, savory base.
Garlic (3 cloves, minced): Infuses aromatic, savory depth.
Capers (1 tbsp): Add briny, tangy bursts of flavor.
Caper Juice (1 tbsp): Enhances the briny, acidic profile.
Cherry Tomatoes (1 cup, halved): Contribute sweet, juicy texture and vibrant color.
Pitted, Sliced Green Olives (⅓ cup, e.g., Castelvetrano): Offer buttery, briny notes.
Jalapeño Pepper (1 medium, seeded and chopped): Adds mild heat and freshness.
Chopped Fresh Oregano (2 tsp): Provides earthy, herbaceous flavor.

For the Snapper

Olive Oil (2 tsp): Used to grease baking dishes, preventing sticking.
Red Snapper Fillets (2, 7 oz each): Delicate, flaky fish that absorbs sauce flavors.
Cayenne Pepper (½ tsp, or more to taste): Adds subtle heat to the fish.
Salt and Pepper (to taste): Enhance the fish’s natural flavor.
Limes (2 medium, juiced, about ¼ cup): Provide bright, tangy acidity.

Substitutions and Variations

Red Snapper: Swap with cod, tilapia, or mahi-mahi; adjust baking time (15–20 minutes for thinner fillets).
Green Olives: Use Kalamata or black olives for a different briny flavor; rinse if too salty.
Jalapeño: Replace with serrano for more heat or bell pepper for no spice.
Cherry Tomatoes: Substitute with diced Roma tomatoes or canned diced tomatoes (drained).
Oregano: Use 1 tsp dried oregano or fresh parsley for a milder herb flavor.
Gluten-Free: Naturally gluten-free; ensure capers and olives are gluten-free.
Add-Ins: Include ½ cup sliced roasted red peppers, 1 tbsp white wine in the sauce, or a pinch of smoked paprika for depth.

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Instructions

Prepare the Ingredients:
- Dice ½ medium white onion, mince 3 cloves garlic, halve 1 cup cherry tomatoes, seed and chop 1 medium jalapeño, and chop 2 tsp fresh oregano.
- Juice 2 medium limes (about ¼ cup).
- Beginner Tip: Prep all ingredients before cooking to streamline the process; remove jalapeño seeds to control heat.
Make the Veracruz Sauce:
- Heat 2 tbsp olive oil in a skillet over medium heat.
- Add diced onion and cook, stirring, until translucent, 6–7 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add 1 tbsp capers, 1 tbsp caper juice, 1 cup halved cherry tomatoes, ⅓ cup sliced green olives, and chopped jalapeño.
- Cook, stirring, until tomatoes begin to collapse and jalapeño softens, about 3 minutes.
- Remove from heat and stir in 2 tsp chopped fresh oregano.
- Beginner Tip: Stir gently to avoid crushing tomatoes; taste sauce and adjust salt or caper juice for tanginess.
Prepare the Snapper:
- Preheat the oven to 425°F (220°C).
- Brush 1 tsp olive oil over the bottom of each of two small baking dishes (or one larger dish if doubling).
- Spoon 1 tbsp Veracruz sauce into each dish, spreading evenly.
- Place a 7 oz red snapper fillet in each dish, skin-side down.
- Season each fillet with ¼ tsp cayenne pepper (or to taste), salt, and black pepper.
- Spoon remaining sauce over the fillets, covering evenly.
- Drizzle lime juice (about 2 tbsp per fillet) over the top.
- Beginner Tip: Pat fillets dry before seasoning to ensure even flavor; use small dishes to keep sauce concentrated around fish.
Bake and Serve:
- Bake in the preheated oven for 15–20 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let rest for 2 minutes.
- Serve hot, spooning sauce over the fish, optionally garnished with extra oregano or lime wedges.
- Beginner Tip: Check doneness at 15 minutes; thinner fillets may cook faster. Serve directly from baking dishes for a rustic presentation.

Cooking Tips

Fish Prep: Choose fresh or fully thawed snapper fillets; check for bones and remove with tweezers if needed.
Sauce Consistency: Cook sauce until tomatoes soften but retain some shape for texture; add 1 tbsp water if too thick.
Spice Control: Adjust cayenne and jalapeño to taste; taste sauce before baking to balance heat and tang.
Baking: Use small baking dishes to keep sauce close to the fish, enhancing flavor absorption; avoid overbaking to prevent dryness.
Flavor Balance: Lime juice is key for brightness; add a splash more after baking if sauce needs a lift.