Food & Cooking Recipes Ingredients Seafood Recipes Red Snapper Veracruzano 3.8 (10) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 4 This traditional Mexican fish dish pairs nicely with rice or roasted potatoes. Ingredients 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 ½ 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 Directions 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. Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano. 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. Print