Red Snapper Veracruz
This dish gets its name from the seafood rich southeast coast of Veracruz Mexico.
Bursting with vibrant colors and bold flavors, this dish is healthy enough to eat often and decedant enough to serve to a large group of guests.
25
12
8
Minutes
Ingredients
Steps
Red Snapper Veracruz
This dish gets its name from the seafood rich southeast coast of Veracruz Mexico.
Bursting with vibrant colors and bold flavors, this dish is healthy enough to eat often and decedant enough to serve to a large group of guests.
20
9
8
Minutes
Ingredients
Steps
How to Make Red Snapper Veracruz
Ingredients
Directions
Ingredients
1 package Oceanbox Red Snapper filets
1 TB olive oil
(divided)
1/2 white onion
(minced)
2 tsp minced garlic
1 15 oz can fire roasted or diced tomatoes with chilis
1/3 cup sliced green olives
1 TB capers
1 tsp fresh oregano or 1/2 tsp dried oregano
1 bay leaf
1 tsp lime juice
1 tsp lime zest
2 TB parsley, additional for garnish
Directions
Heat 2 tsp olive oil over medium heat in a medium sauce pan. Cook onion for 5 minutes, stirring frequently until soft. Stir in garlic and cook for 1 minute. Add tomatoes, olives, capers, oregano, and bay leaf and simmer for 5 minutes. Stir in lime juice, lime zest, parsley, and season to taste with salt and pepper. Keep warm.
Coat a nonstick grill pan or saute pan with remaining tsp olive oil. Pat Red Snapper filets dry and season with salt and pepper. Grill or pan sear for just 3-4 minutes per side, starting skin side down for crispy results. Serve snapper topped with tomato sauce.
Tip: If you’re in a hurry you can also cook your Oceanbox Red Snapper filets right in the Veracruz sauce. Just add filets to sauce (spooning some sauce over the top of the filets), cover the pan, and cook over medium heat for 7-8 minutes or until the filets flake easily with a fork.
