📝 About This Recipe
Transport your senses to the breezy Gulf Coast of Mexico with this iconic masterpiece from the port city of Veracruz. This dish represents a beautiful marriage of indigenous Mexican ingredients and Spanish Mediterranean influences, featuring a delicate red snapper smothered in a vibrant, briny tomato sauce. The combination of sweet tomatoes, salty capers, and aromatic herbs creates a sophisticated profile that is both light and deeply satisfying.
🥗 Ingredients
The Fish
- 4 pieces Red Snapper Fillets (6-8 oz each, skin-on preferred)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Veracruz Sauce Base
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large White Onion (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (thinly sliced)
- 1.5 pounds Roma Tomatoes (seeded and diced)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
The Briny Accents
- 1/2 cup Green Manzanilla Olives (pitted and halved)
- 3 tablespoons Nonpareil Capers (rinsed)
- 2-3 tablespoons Pickled Jalapeños (sliced, plus a splash of pickling juice)
- 2 tablespoons Golden Raisins (optional, for authentic sweetness)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the red snapper fillets completely dry with paper towels. Season both sides with lime juice, salt, and pepper, then set aside at room temperature while you prepare the sauce.
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2
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the sliced onions and sauté for 5-6 minutes until they become translucent and slightly softened, but not browned.
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4
Stir in the sliced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
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5
Add the diced tomatoes and their juices to the pan. Increase the heat slightly and cook for 8-10 minutes, stirring occasionally, until the tomatoes break down into a thick, chunky sauce.
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6
Stir in the bay leaves, Mexican oregano, olives, capers, pickled jalapeños, raisins (if using), and a tablespoon of the jalapeño pickling liquid.
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7
Reduce the heat to low and simmer the sauce for 10 minutes to allow the Mediterranean and Mexican flavors to meld beautifully.
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8
Taste the sauce; it may not need extra salt because of the olives and capers, but adjust according to your preference.
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9
Gently nestle the snapper fillets into the simmering sauce, skin-side down. Spoon some of the sauce over the top of each fillet.
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10
Cover the skillet tightly with a lid and poach the fish in the sauce for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
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11
Remove the lid and discard the bay leaves. Stir in the fresh parsley just before serving to preserve its bright color and flavor.
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12
Carefully lift the fillets onto warmed plates and generous ladle the chunky Veracruz sauce over the top.
💡 Chef's Tips
Always use fresh Mexican oregano rather than Mediterranean; it has a citrusy profile that is essential for this dish. If you can't find Red Snapper, Sea Bass or Halibut are excellent substitutes that hold up well in the sauce. Don't skip the raisins—they provide a subtle sweetness that balances the saltiness of the olives and capers. For a crispier finish, you can pan-sear the fish separately and pour the sauce over it, though poaching is the traditional method for maximum flavor infusion. Make sure to rinse your capers well to prevent the dish from becoming overly salty.
🍽️ Serving Suggestions
Serve alongside fluffy white rice or Mexican lime rice to soak up the delicious tomato broth. A side of warm, crusty bolillo rolls or a baguette is perfect for cleaning the plate. Pair with a crisp, chilled Sauvignon Blanc or a light Mexican lager with a lime wedge. A simple avocado salad with a light vinaigrette provides a creamy contrast to the zesty sauce.