📝 About This Recipe
Transport your senses to the vibrant port of Veracruz with this coastal Mexican masterpiece, where Spanish influence meets Gulf of Mexico bounty. This naturally gluten-free dish features succulent red snapper fillets simmered in a sophisticated sauce of tomatoes, briny green olives, piquant capers, and aromatic pickled jalapeños. It is a brilliant balance of acidity, salt, and heat, resulting in a light yet deeply flavorful meal that celebrates the soul of Mexican seafood.
🥗 Ingredients
The Fish
- 4 pieces Red Snapper Fillets (6-ounce portions, skin-on preferred)
- 1 tablespoon Fresh Lime Juice (for marinating)
- 1/2 teaspoon Kosher Salt (to taste)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
The Veracruz Sauce
- 1 medium White Onion (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (finely minced)
- 1.5 pounds Roma Tomatoes (seeded and diced)
- 1/2 cup Manzanilla Olives (pitted and halved)
- 2 tablespoons Capers (drained and rinsed)
- 2 tablespoons Pickled Jalapeños (sliced into rings)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 2 pieces Bay Leaves (dried)
- 1/2 cup Fish Stock or Water (to loosen the sauce)
- 1 small Cinnamon Stick (optional, for authentic depth)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 4 pieces Lime Wedges (for serving)
👨🍳 Instructions
-
1
Pat the snapper fillets thoroughly dry with paper towels. Season both sides with salt and a drizzle of lime juice, then set aside at room temperature for 10-15 minutes while you prep the vegetables.
-
2
In a large, deep skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil shimmers, place the fish in the pan (skin-side down if skin-on).
-
3
Sear the fish for 3 minutes until the edges are golden. Flip gently and cook for only 1 more minute (the fish will finish cooking in the sauce later). Remove the fish to a plate and keep warm.
-
4
In the same skillet, add the remaining tablespoon of olive oil. Reduce heat to medium and add the sliced onions, sautéing for 4-5 minutes until translucent and soft.
-
5
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
-
6
Add the diced tomatoes, oregano, bay leaves, and the optional cinnamon stick. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and release their juices.
-
7
Stir in the olives, capers, pickled jalapeños, and fish stock. Simmer the sauce for 5 minutes to allow the briny flavors to meld with the tomato base.
-
8
Taste the sauce. It should be savory and tangy; adjust salt only if necessary, as the olives and capers provide significant saltiness.
-
9
Gently nestle the seared snapper fillets back into the simmering sauce. Spoon some of the sauce and vegetables over the top of the fish.
-
10
Cover the skillet with a lid and simmer on low for 3-5 minutes, or until the fish is opaque and flakes easily with a fork.
-
11
Remove the bay leaves and the cinnamon stick before serving.
-
12
Transfer the fish to a serving platter or individual plates, generously topping with the chunky Veracruz sauce and a sprinkle of fresh cilantro.
💡 Chef's Tips
Always pat the fish dry before searing; moisture is the enemy of a good sear and can make the fish stick. If you can't find red snapper, sea bass, grouper, or tilapia are excellent gluten-free substitutes with similar textures. Use Mexican oregano if possible; it has citrusy notes that complement the lime and tomato better than Mediterranean oregano. Be cautious with salt—the olives and capers are natural salt bombs, so season the sauce only at the very end. For a deeper flavor, add a splash of the brine from the pickled jalapeño jar into the sauce.
🍽️ Serving Suggestions
Serve over a bed of fluffy white jasmine rice or Mexican red rice to soak up the delicious juices. Pair with a crisp, chilled glass of Sauvignon Blanc or a light Mexican lager. Accompany with warm corn tortillas (ensure they are certified gluten-free) for a traditional touch. A side of simple roasted asparagus or sautéed zucchini rounds out the meal perfectly. Finish with a squeeze of fresh lime juice right at the table to brighten the cooked flavors.