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snapper veracruz
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Snapper Veracruz

Tender snapper fillets are marinaded in lime juice then simmered in a sauce of tomatoes, capers, jarred jalapeños, and herbs. Snapper Veracruz is delicious!
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: lime, mexican, snapper
Servings: 5
Author: Four to Cook For

Ingredients

  • 1.5 lbs red snapper fillets about 4 smaller fillets
  • salt
  • 2 limes
  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion diced
  • 6 cloves cloves diced
  • 1 (28 oz) can whole tomatoes
  • 1 cup chopped green manzanilla olives
  • 2 tbsp capers drained
  • 2 tbsp jarred jalapenos chopped
  • 3 tbsp pitted jalapeno juice
  • 2 tbsp chopped fresh Italian parsley
  • 2 sprigs fresh rosemary chopped
  • 2 sprigs fresh marjoram chopped
  • 2 bay leaves
  • freshly ground black pepper
  • corn tortillas to serve with

Instructions

  • Place fish in a shallow baking dish (9" x 13") and sprinkle with salt. Cut limes in half and squeeze juice all over fillets. Place limes in baking dish, cover, and marinate in refrigerator for an hour.
  • Heat oil in a 10-inch skillet (or larger), over medium-low heat. Add onions and cook until lightly browned, about 15 minutes. Stir in garlic and cook until fragrant, about a minute more.
  • Pour tomatoes in a non-reactive bowl and break up using a potato masher or your hands, then pour into the skillet. Cook for 10 minutes.
  • Add the olives, jalapeno juice, capers, and all the herbs. Season with salt and pepper and simmer over low heat for 20 minutes.
  • Add fish and the marinade. Nestle the fish in the sauce, and cover and simmer for 4 minutes or until fish are opaque and flaky.
  • When ready to serve, you can optionally remove the bay leaf and the limes.
  • Serve with warmed corn tortillas.
Tried this recipe? Leave a comment below or Instagram it! Mention @Fourtocookfor or tag #fourtocookfor!

Notes

This recipe is listed at taking an hour and a half, but most of that hour is inactive cooking time, as the fish needs to marinate in the lime juice. You can, however, use that time to prep the rest of the ingredients, which should take about 15 minutes.
You'll need to judge how much of the marinade you want to add. If you used a lot of lime juice over the fish, adding that all will make your dish more soupy, but tangy. I used about 1/4 cup of lemon juice--alot--and the photos, especially the first one, show how the dish leaned towards the side. (Which was perfect for me.)