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 (â…“ 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.
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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).
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Tip: Don’t overbake — red snapper cooks quickly and stays best when just done.
