Veracruz-Style Baked Red Snapper
This Veracruz-style baked red snapper features succulent fillets marinated in zesty lime juice and topped with a rich, savory sauce of fresh tomatoes, jalapeño peppers, and green olives. Inspired by the coastal flavors of Mexico, this dish embodies a vibrant culinary experience that will transport you to the sun-soaked shores of Veracruz. Each bite offers a delightful combination of textures and tastes, making it perfect for weeknight dinners or special occasions. Low in carbs and high in flavor, this recipe serves 6 and is sure to impress your family and friends.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
red snapper fillets
3 lbs (fresh, cleaned, and filleted)
salt
1 teaspoon + 1/2 teaspoon (for seasoning)
lime juice
2 tablespoons (freshly squeezed)
onion
1 medium (diced)
garlic clove
1 (minced)
olive oil
3 tablespoons (for sautéing)
fresh tomatoes
2 lbs (peeled, seeded, and chopped)
jalapeño peppers
2 (seeded and cut into strips)
green olives
12 pitted (cut in half)
dried oregano
1/4 teaspoon (for seasoning)
capers
2 tablespoons (large)
bay leaf
1 (for seasoning)
Instructions
1
Place the red snapper fillets in a single layer in a greased 9x13-inch baking dish.
2
Using a fork, prick the fillets evenly and sprinkle them with 1 teaspoon of salt and 2 tablespoons of lime juice. Allow the fillets to marinate in the refrigerator for several hours.
3
After marinating, drain the fillets and set them aside.
4
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become tender and fragrant.
5
Stir in the peeled, seeded, and chopped tomatoes, jalapeño strips, green olives, 1/2 teaspoon of salt, dried oregano, capers, and bay leaf. Mix well.
6
Cook the sauce over medium-high heat for 5-10 minutes, allowing the natural juices from the tomatoes to meld with the other ingredients, reducing slightly until well seasoned.
7
Remove the bay leaf from the sauce and pour it evenly over the marinated snapper fillets in the baking dish.
8
Preheat the oven to 350°F (175°C).
9
Bake the dish in the preheated oven for 20-30 minutes, or until the snapper is cooked through and flakes easily with a fork.
10
Remove from the oven and let it rest for a few minutes before serving. Enjoy this Veracruz-style baked red snapper with a side of fresh salad or your favorite vegetable.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Veracruz-style baked red snapper?
It is a traditional Mexican coastal dish featuring red snapper fillets baked in a savory sauce of tomatoes, olives, capers, and jalapeños.
How much fish is needed for this recipe?
This recipe requires 3 lbs of fresh, cleaned, and filleted red snapper.
What are the primary flavors in the marinade?
The fillets are marinated in a simple yet zesty mixture of fresh lime juice and salt.
How long should the red snapper marinate?
The fish should be marinated in the refrigerator for several hours to allow the flavors to penetrate.
Should I prick the fish fillets before marinating?
Yes, use a fork to prick the fillets evenly so the lime juice and salt can absorb better.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What size baking dish should I use?
A greased 9x13-inch baking dish is recommended for this recipe.
What vegetables are included in the Veracruz sauce?
The sauce includes fresh tomatoes, onion, minced garlic, and jalapeño peppers.
How should the tomatoes be prepared?
The 2 lbs of fresh tomatoes should be peeled, seeded, and chopped.
Are the jalapeño peppers spicy?
The recipe uses 2 jalapeños that are seeded and cut into strips, providing a balanced heat.
What kind of olives are used in this dish?
The recipe calls for 12 pitted green olives, cut in half.
Does this recipe contain capers?
Yes, 2 tablespoons of large capers are added to the sauce for a salty, briny flavor.
What herbs are used for seasoning?
The sauce is seasoned with dried oregano and a whole bay leaf.
Do I need to remove the bay leaf?
Yes, you should remove the bay leaf from the sauce before pouring it over the fish.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the fish take to bake?
The red snapper should bake for 20 to 30 minutes.
How do I know when the snapper is fully cooked?
The fish is done when it is cooked through and flakes easily with a fork.
Is this recipe suitable for a low-carb diet?
Yes, this dish is naturally low in carbohydrates and high in protein.
What oil is used for sautéing the vegetables?
3 tablespoons of olive oil are used to sauté the onion and garlic.
Should I drain the fish after marinating?
Yes, you should drain the fillets after they have finished marinating in the refrigerator.
Can I serve this with side dishes?
It is delicious when served with a fresh salad or your favorite steamed vegetables.
How long should the sauce cook on the stove?
The sauce should simmer for 5-10 minutes to allow the tomato juices to meld and reduce slightly.
Is the garlic minced or sliced?
The recipe specifies that the garlic clove should be minced.
What is the texture of the finished fish?
The snapper becomes succulent and tender, complemented by the chunky, savory sauce.
Should the fish be in a single layer in the pan?
Yes, place the fillets in a single layer in the baking dish for even cooking.
Does the recipe require fresh or dried oregano?
The recipe calls for 1/4 teaspoon of dried oregano.
Can this be served on special occasions?
Yes, its vibrant flavors and beautiful presentation make it perfect for both weeknights and special events.
Is the lime juice freshly squeezed?
The recipe suggests using 2 tablespoons of freshly squeezed lime juice for the best taste.
Should the fish rest after baking?
Yes, let the dish rest for a few minutes after removing it from the oven before serving.
Where does the inspiration for this dish come from?
It is inspired by the coastal culinary traditions of the Veracruz region in Mexico.