Veracruz-Style Red Snapper

4.9
(293)
240 Reviews
101 Photos

I like Veracruz sauce on red snapper, but any white, flaky fish will work for this recipe. Many Veracruz-style fish recipes call for pickled jalapeños, but I think there's plenty of acidity in this from the lime and tomatoes, so I like to use fresh jalapeños instead.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on April 15, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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101
Veracruz-Style Red Snapper over rice on a white plate
101
101
101
101
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
2
Jump to Nutrition Facts

Ingredients

Veracruz Sauce:

  • 2 tablespoons olive oil

  • ½ medium white onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon capers

  • 1 tablespoon caper juice

  • 1 cup cherry tomatoes, halved

  • ⅓ cup pitted, sliced green olives (such as Castelvetrano)

  • 1 medium jalapeno pepper, seeded and chopped

  • 2 teaspoons chopped fresh oregano

Snapper:

  • 2 teaspoons olive oil

  • 2 (7 ounce) red snapper fillets

  • ½ teaspoon cayenne pepper, or more to taste

  • salt and pepper to taste

  • 2 medium limes, juiced

Directions

  1. Gather the ingredients.

    Veracruz-Style Red Snapper ingredients in glass bowls

    Dotdash Meredith Food Studios

  2. Preheat the oven to 425 degrees F (220 degrees C).

  3. Make the sauce: Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

    Onions and garlic cooking in a pan on a burner

    Dotdash Meredith Food Studios

  4. 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.

    Onions, tomatoes, olives, and jalapenos cooking in a pan on a burner

    Dotdash Meredith Food Studios

  5. Remove from the heat and stir in oregano.

    Onions, tomatoes, olives, and jalapeño in a pan with oregano

    Dotdash Meredith Food Studios

  6. Make the snapper: Brush 1 teaspoon oil over the bottom of two small baking dishes. In each dish, add 1 tablespoon sauce, followed by a snapper fillet.

    Two baking dishes, one with vegetables and the other with vegetables and red snapper

    Dotdash Meredith Food Studios

  7. Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.

    Two baking dishes with vegetables and red snapper

    Dotdash Meredith Food Studios

  8. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

    Baked Veracruz-Style Red Snapper in a white baking dishes

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

452 Calories
25g Fat
16g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 452
% Daily Value *
Total Fat 25g 32%
Saturated Fat 4g 18%
Cholesterol 73mg 24%
Sodium 1034mg 45%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 43g 86%
Vitamin C 44mg 49%
Calcium 131mg 10%
Iron 2mg 11%
Potassium 1148mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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