Veracruz-Style Red Snapper
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 425 degrees F (220 degrees C).
Step: 2
Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
Step: 3
Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
Step: 4
Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
Step: 5
Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
Step: 6
Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
NUTRITION FACT
Per Serving: 452 calories; protein 43.1g; carbohydrates 16.2g; fat 25.2g; cholesterol 72.6mg; sodium 1033.5mg.
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