Introduction
Ever wish your dinner could taste like a trip to the sunny coast of Mexico? If you’re looking for something fresh, colorful, and bursting with bold flavors, you’re going to love this Veracruz-Style Red Snapper. It’s easy to make, full of vibrant ingredients, and guaranteed to impress. Ready to bring the flavors of Veracruz to your table? Let’s get cooking!
Overview: Why You’ll Love Veracruz-Style Red Snapper
Veracruz-Style Red Snapper (also known as Huachinango a la Veracruzana) is a traditional Mexican dish known for its zesty tomato-based sauce, olives, capers, and a touch of spice. It’s the perfect balance of tangy, savory, and slightly spicy flavors — all poured over tender, flaky fish.
Here’s why it’s a standout recipe:
Healthy and flavorful: Packed with lean protein, fresh vegetables, and heart-healthy fats
Simple prep: Easy enough for a weeknight, elegant enough for guests
Quick cooking time: Ready in about 30 minutes
Bold and bright: A mix of Mediterranean and Mexican influences
Essential Ingredients and Why They Matter
Let’s look at the two parts of this recipe — the vibrant Veracruz sauce and the perfectly baked red snapper.
For the Veracruz Sauce:
Olive Oil (2 tbsp)
Used to sauté the onions and garlic. It adds a rich, smooth base flavor.
White Onion (½ medium, diced)
Provides natural sweetness and depth to the sauce.
Garlic (3 cloves, minced)
Boosts flavor and gives that classic aromatic punch.
Capers (1 tbsp) + Caper Juice (1 tbsp)
Adds tangy, salty brightness to contrast the tomatoes.
Cherry Tomatoes (1 cup, halved)
Create the juicy base of the sauce and cook down into a fresh, chunky texture.
Green Olives (⅓ cup, pitted and sliced)
Bring briny, rich flavor that pairs well with seafood.
Jalapeño (1 medium, chopped)
Adds a mild kick — adjust to taste!
Fresh Oregano (2 tsp, chopped)
Adds earthiness and a herbal layer to finish the sauce.
For the Snapper:
Olive Oil (2 tsp)
Used to coat the baking dishes so the fish doesn’t stick.
Red Snapper Fillets (2, about 7 oz each)
A lean, mild white fish that soaks up the sauce’s flavor beautifully.
Cayenne Pepper (½ tsp)
Adds subtle heat — feel free to add more if you like it spicy.
Salt and Pepper (to taste)
Essential for seasoning and balance.
Fresh Lime Juice (from 2 limes)
Brightens everything and gives the final touch of citrus zing.
Step-by-Step Instructions: How to Make Veracruz-Style Red Snapper
Step 1: Preheat the Oven
Set your oven to 425°F (220°C).
Tip: Make sure it’s fully preheated so the fish bakes evenly.
Step 2: Make the Veracruz Sauce
Heat the olive oil in a skillet over medium heat.
Add diced onions and sauté until soft and translucent, about 6–7 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add capers and their juice, cherry tomatoes, olives, and jalapeño.
Stir and cook for about 3 minutes until the tomatoes begin to soften and the jalapeño loses its sharpness.
Remove the skillet from heat and stir in the chopped oregano.
Tip: The sauce should be chunky, bright, and smell amazing!
Step 3: Prepare the Baking Dishes
Brush 1 teaspoon of olive oil over the bottom of each small baking dish.
Spoon about 1 tablespoon of the Veracruz sauce into each dish to create a base.
Place one snapper fillet on top of the sauce in each dish.
Season the fish with cayenne pepper, salt, and black pepper.
Spoon more sauce over the fillets until they’re nicely covered.
Drizzle fresh lime juice over the top.
Step 4: Bake the Fish
Place the dishes in the oven and bake uncovered for 15–20 minutes.
The fish is ready when it flakes easily with a fork and reaches an internal temp of 145°F (63°C).
Tip: Don’t overbake — red snapper cooks quickly and stays best when just done.
Assembly: How to Serve Veracruz-Style Red Snapper
Transfer the cooked fish to plates or serve directly in the baking dish for a rustic presentation.
Spoon extra sauce on top and garnish with fresh herbs or lime wedges.
Perfect pairings include:
Steamed white rice or rice pilaf
Warm corn tortillas or crusty bread
Grilled zucchini or sautéed spinach
A cold glass of white wine or sparkling water with lime
Storage and Make-Ahead Tips
Storage:
Refrigerate leftovers in an airtight container for up to 2 days.
To reheat, warm in a 300°F oven or microwave gently until hot.
Make-Ahead:
You can prepare the sauce a day ahead and store it in the fridge.
Assemble the fish and bake fresh when ready to eat for the best texture.
Tip: Leftover sauce is also delicious over pasta or chicken!
Recipe Variations: Mix It Up Your Way
Don’t have red snapper? No problem! Here are a few tasty swaps:
Fish Substitutes: Use cod, tilapia, halibut, or mahi mahi.
Add Veggies: Bell peppers or zucchini make a colorful, flavorful addition.
Spice It Up: Add a pinch of chili flakes or hot sauce for extra heat.
Herb Options: Try basil, parsley, or thyme instead of oregano.
Make It a One-Pan Meal: Add par-cooked potatoes or squash to the dish before baking.
Conclusion: A Bold, Beautiful, and Easy Dish
Veracruz-Style Red Snapper is a dish that brings flavor, color, and heart to your dinner table. With its mix of tender fish, bold herbs, and briny toppings, it’s a true taste of coastal Mexico that you can make right in your own kitchen.
Whether you’re cooking for a special guest or just treating yourself to something new, this recipe is a beautiful blend of simple ingredients and big flavors. Try it once, and it just might become a favorite!
Print
Veracruz-Style Red Snapper
Description
Ever wish your dinner could taste like a trip to the sunny coast of Mexico? If you’re looking for something fresh, colorful, and bursting with bold flavors, you’re going to love this Veracruz-Style Red Snapper. It’s easy to make, full of vibrant ingredients, and guaranteed to impress.
Ingredients
Let’s look at the two parts of this recipe — the vibrant Veracruz sauce and the perfectly baked red snapper.
For the Veracruz Sauce:
Olive Oil (2 tbsp)
Used to sauté the onions and garlic. It adds a rich, smooth base flavor.
White Onion (½ medium, diced)
Provides natural sweetness and depth to the sauce.
Garlic (3 cloves, minced)
Boosts flavor and gives that classic aromatic punch.
Capers (1 tbsp) + Caper Juice (1 tbsp)
Adds tangy, salty brightness to contrast the tomatoes.
Cherry Tomatoes (1 cup, halved)
Create the juicy base of the sauce and cook down into a fresh, chunky texture.
Green Olives (⅓ cup, pitted and sliced)
Bring briny, rich flavor that pairs well with seafood.
Jalapeño (1 medium, chopped)
Adds a mild kick — adjust to taste!
Fresh Oregano (2 tsp, chopped)
Adds earthiness and a herbal layer to finish the sauce.
For the Snapper:
Olive Oil (2 tsp)
Used to coat the baking dishes so the fish doesn’t stick.
Red Snapper Fillets (2, about 7 oz each)
A lean, mild white fish that soaks up the sauce’s flavor beautifully.
Cayenne Pepper (½ tsp)
Adds subtle heat — feel free to add more if you like it spicy.
Salt and Pepper (to taste)
Essential for seasoning and balance.
Fresh Lime Juice (from 2 limes)
Brightens everything and gives the final touch of citrus zing.
Instructions
Set your oven to 425°F (220°C).
Tip: Make sure it’s fully preheated so the fish bakes evenly.
Heat the olive oil in a skillet over medium heat.
Add diced onions and sauté until soft and translucent, about 6–7 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add capers and their juice, cherry tomatoes, olives, and jalapeño.
Stir and cook for about 3 minutes until the tomatoes begin to soften and the jalapeño loses its sharpness.
Remove the skillet from heat and stir in the chopped oregano.
Tip: The sauce should be chunky, bright, and smell amazing!
Brush 1 teaspoon of olive oil over the bottom of each small baking dish.
Spoon about 1 tablespoon of the Veracruz sauce into each dish to create a base.
Place one snapper fillet on top of the sauce in each dish.
Season the fish with cayenne pepper, salt, and black pepper.
Spoon more sauce over the fillets until they’re nicely covered.
Drizzle fresh lime juice over the top.
Place the dishes in the oven and bake uncovered for 15–20 minutes.
The fish is ready when it flakes easily with a fork and reaches an internal temp of 145°F (63°C).
Tip: Don’t overbake — red snapper cooks quickly and stays best when just done.
FAQs: Everything You Need to Know
Can I use canned tomatoes instead of fresh?
Yes! Use 1 cup of drained diced tomatoes if you don’t have cherry tomatoes.
What if I don’t like olives?
You can leave them out or swap for chopped bell peppers or mushrooms.
Is red snapper a healthy fish?
Yes — it’s a lean, high-protein fish full of omega-3s and low in calories.
Can I make this dish spicier?
Absolutely. Add extra jalapeño or cayenne, or drizzle with hot sauce.
Can I freeze the leftovers?
It’s best fresh, but you can freeze the sauce separately. The fish may dry out after freezing.
