Description
Veracruz-Style Red Snapper is a vibrant coastal Mexican seafood dish featuring fresh red snapper poached in a bright and savory sauce made from ripe tomatoes, olives, capers, garlic, and aromatic herbs. This recipe delivers authentic Mexican flavors with a balance of fresh ingredients and bold seasonings, perfect for a nutritious and colorful meal that’s easy to prepare and impressive to serve.
Ingredients
Scale
Fish and Protein
- 1.5 to 2 lbs fresh red snapper fillets or whole fish, skin-on
Vegetables and Herbs
- 2 cups ripe tomatoes, chopped (fresh or canned)
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 1 jalapeño or serrano pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Other Flavorings
- 1/4 cup green olives, sliced
- 1/4 cup black olives, sliced
- 2 tablespoons capers
- 3 tablespoons olive oil
- 1/2 cup fish stock or white wine
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onions, minced garlic, and diced jalapeño, sautéing until soft and fragrant. Stir in the chopped tomatoes, then add sliced green and black olives and capers. Pour in the fish stock or white wine and let the mixture simmer gently until the flavors meld and the sauce thickens slightly.
- Season the Fish: While the sauce simmers, pat the red snapper dry with paper towels. Season both sides generously with salt and ground black pepper to enhance the fish’s natural flavor.
- Cook the Fish: Create space in the skillet with the simmering sauce and carefully nestle the seasoned red snapper pieces into it. Cover the pan and poach the fish gently for 10 to 12 minutes, or until the flesh turns opaque and flakes easily with a fork.
- Finish with Fresh Herbs: Remove the pan from heat and sprinkle the chopped fresh cilantro and parsley over the fish and sauce, adding a vibrant and refreshing herbal touch.
- Serve Immediately: Transfer the red snapper and sauce to a serving dish or individual plates. Be sure to spoon plenty of sauce over the fish to ensure each bite is flavorful.
Notes
- Use fresh red snapper for the best texture and sweetness.
- Poach gently and avoid overcooking to keep the fish tender and moist.
- Adjust the acidity of the tomatoes by adding a pinch of sugar if needed.
- Prepare the sauce a day ahead to deepen the flavors for better taste.
- Use a nonstick pan to prevent sticking and make handling the fish easier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 70 mg