Red Snapper Veracruz
Red Snapper Veracruz is a vibrant Mexican dish featuring marinated whole red snapper cooked in a savory tomato and olive sauce with spicy jalapeños and aromatic herbs.
Ingredients
- 2 garlic cloves ⓘ
- 1/2 tsp. salt
- 1/2 c. fresh lime juice
- 3 1/2 or 4 lb. whole red snapper, cleaned ⓘ
- 1 1/2 c. chopped onion ⓘ
- 1 1/2 Tbsp. minced garlic ⓘ
- 3 bay leaves ⓘ
- 1 1/2 tsp. dried oregano ⓘ
- 1 tsp. dried thyme ⓘ
- 1/3 c. olive oil
- 2 (28 oz.) cans Italian plum tomatoes, including juice, chopped ⓘ
- 3 pickled jalapeno peppers, seeded and cut into thin strips
- 1 c. coarsely chopped pimento stuffed green olives ⓘ
- 3 Tbsp. capers ⓘ
Instructions
- Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice.
- With a sharp fork, poke holes in each side of the snapper several times.
- Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper.
- Let the snapper marinate, covered and chilled for 2 hours, turning it once.
Tips & Substitutions
When preparing the red snapper, ensure that you thoroughly clean and scale it for the best flavor. For a quicker marinating option, consider using lime zest along with the juice for a more intense citrus taste. If fresh lime juice is unavailable, bottled juice can be substituted, though fresh is recommended. You can also add other spices like cumin for additional depth. For a side, try serving with rice, similar to Fast And Easy Shrimp And Rice.
Serving Suggestions
This dish pairs beautifully with a fresh salad or cilantro-lime rice, complementing its rich flavors. You can also serve it with warm tortillas to soak up the delicious Veracruz sauce. Consider a side of Mexican Tuna Dip for a complete meal. Garnish with fresh cilantro or avocado for added freshness and presentation.
Storage & Reheating
Store any leftover Red Snapper Veracruz in an airtight container in the refrigerator for up to 2 days. To reheat, place the snapper in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid microwaving as it can make the fish rubbery. For best results, serve fresh as the flavors are most vibrant right after cooking.
Nutrition & Diet Analysis (per serving)
Each serving of Red Snapper Veracruz contains roughly 2406 calories, with 47g protein, 257g carbohydrates, and 143g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (170% of the Daily Value), and vitamin C (168% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, while red snapper is traditional, you can use other firm white fish like sea bass or tilapia. Just adjust the cooking time as needed, since different fish may require varying cook times.
What can I do if I can't find pickled jalapenos?
If pickled jalapeños are unavailable, you can substitute with fresh jalapeños for a milder flavor or even use diced green bell peppers for a different twist. Adding a splash of vinegar can mimic the tanginess of pickles.
How can I enhance the sauce's flavor?
You can enhance the sauce by adding a splash of white wine or a teaspoon of sugar to balance the acidity of the tomatoes. Additionally, fresh herbs like parsley or cilantro can be stirred in before serving for a fresh burst of flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).