Veracruz-Style Red Snapper

Ingredients List

Veracruz Sauce Ingredients:

• 2 tablespoons olive oil

• ½ medium white onion, diced

• 3 cloves garlic, minced

• 1 tablespoon capers

• 1 tablespoon caper juice

• 1 cup cherry tomatoes, halved

• ⅓ cup pitted, sliced green olives (such as Castelvetrano)

• 1 medium jalapeno pepper, seeded and chopped

• 2 teaspoons chopped fresh oregano

Red Snapper Ingredients:

• 2 teaspoons olive oil

• 2 (7 ounce) red snapper fillets

• ½ teaspoon cayenne pepper, or more to taste

• salt and pepper to taste

• 2 medium limes, juiced

Cooking Instructions

Prepare all the ingredients.

Make the Sauce: Heat oil in a skillet over medium heat. Add the onion and sauté, stirring occasionally, until it becomes translucent, about 6 to 7 minutes. Add the garlic and cook for another 30 seconds until fragrant.

Add capers and caper juice to the pan. Then, stir in the tomatoes, olives, and jalapeño. Continue cooking and stirring until the tomatoes start to soften and collapse, and the jalapeño becomes tender, about 3 minutes.

Remove from heat and stir in the oregano.

Prepare the snapper: Brush 1 teaspoon of oil on the bottom of two small baking dishes. Add 1 tablespoon of the sauce to each dish, then place a fillet of snapper on top.

Season with cayenne pepper, salt, and black pepper. Top with additional sauce, then drizzle lime juice over everything.

Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.

Nutritional Information (per serving)