Red Snapper Veracruz
A low-fat, low-calorie main entree originating from Veracruz, Mexico. Red snapper Veracruz is a firm white fish baked with tomatoes, onions, green olives, capers and fresh herbs
Servings: 4 servings
Ingredients
- 1 pound red snapper fillets 2 to 4 fillets
- Salt
- 2 limes divided
- 2 tbsp. extra-virgin olive oil
- 1 white onion peeled and chopped
- 6 garlic cloves peeled and chopped
- 2 tablespoons capers rinsed
- 2 tablespoons of caper liquid
- 2 large tomatoes chopped
- ⅓ cup large green olives pitted and chopped
- 2 fresh jalapeño peppers seeded and sliced into slivers
- 2 teaspoons chopped fresh oregano
- 2 teaspoons finely chopped fresh cilantro
Instructions
- Preheat oven to 425° F
- Sprinkle filets with salt and place in a shallow pan. Squeeze juice from one lime over filets. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
- Heat olive oil in a skillet over medium-low heat. Stir in onions and cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds. Add capers and caper liquid, stir to combine.
- Stir in tomatoes, olives and jalapeño peppers. Cook and stir until jalapeño pepper softens, about 3 minutes. Remove from heat; stir in oregano and cilantro.
- Oil or spray an oven-proof casserole dish, add 1/2 of the tomato-olive mixture, place the fillets on the mixture, squeeze the juice from ½ of a lime over the fish and add the remaining tomato-olive mixture. Squeeze additional lime juice over the top.
- Transfer to the middle rack of the preheated oven and bake until fish is flaky and no longer translucent, 15 to 20 minutes.
- Serve with fluffy white rice and lime wedges.
Nutrition
Serving: 1 | Calories: 281kcal | Carbohydrates: 13g | Protein: 32g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 710mg | Fiber: 4g | Sugar: 5g
