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Snapper Veracruz style

Serves four Servings
Serves four Servings


For the fish
  • 4 (6oz) red snapper filets
  • 2 tablespoon vegetable oil
  • For the sauce
  • 4 (6oz) red snapper filets
  • 2 tablespoon vegetable oil
  • 1/4 cup virgin olive oil
  • 1/4 cup white onion (finely chopped)
  • 2 cup large garlic cloves (minced)
  • 1 cup (28 ounce) can diced tomatoes in juice (drain but reserve juice)
  • 1 cup small bay leaf
  • 2 tablespoon parsley (chopped)
  • 1 teaspoon mexican oregano (dried)
  • 1/3 cup green olives (pitted and chopped)
  • 2 tablespoon golden raisins
  • 1 tablespoon capers (drained)
  • Preparation

    Baking Directions:

    Preheat oven to 425 degrees Fahrenheit.

    For the fish: Heat oil in a large skillet over medium-high heat.

    While pan heats up pat fish dry with paper towels and season with salt and pepper.

    When oil is hot, place fish flesh side down in the pan and quickly sear until fish is slightly browned.

    Remove from the pan and reserve pan and dripping for the sauce.

    For the sauce: In the same pan as you cooked the fish, add onions and cook until translucent.

    Add garlic and cook until fragrant without browning.

    Add tomatoes and cook for two minutes.

    Add a bay leaf, parsley, oregano, and 1/4 cup reserved tomato juice.

    Simmer until sauce thickens.

    Add olives, raisins and capers, season sauce to taste with salt and pepper.

    Return fish to pan and simmer, spooning sauce over fish; cook until fish just begins to flake.

    Transfer fish with sauce to plate and serve with rice.

    Recipe Tags