New This Month

Red Snapper Veracruzano


This traditional Mexican fish dish pairs nicely with rice or roasted potatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003


  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • 4 minced cloves garlic
  • 1 to 2 tablespoons chopped pickled jalapenos
  • 3 plum tomatoes, seeded and chopped
  • 1/2 cup chopped green olives
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 4 (6 ounces each) skinless snapper fillets
  • Coarse salt and ground pepper
  • Lime wedges, for serving


  1. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.

  2. Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.

  3. Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.

Reviews Add a comment

  • MM3939
    16 JUN, 2010
    This is excellent. I'm going to make it over and over. The tilapia (tilapia loins from Costco) worked perfectly.
  • ScottCBrady
    15 JUN, 2010
    While this does look wonderful, there is currently a Red Snapper Ban.