Veracruz-Style Red Snapper
Description
A zesty Veracruz sauce made with tomatoes, jalapeño peppers, olives, and oregano tops red snapper fillets baked in individual baking dishes.
Ingredients
•
2 tablespoons olive oil
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1/2 medium white onion, diced
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3 cloves garlic, minced
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1 tablespoon capers
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1 tablespoon caper juice
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1 cup cherry tomatoes, halved
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1/3 cup pitted, sliced green olives (such as Castelvetrano)
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1 medium jalapeno pepper, seeded and chopped
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2 teaspoons chopped fresh oregano
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2 teaspoons olive oil
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2 (7 ounce) red snapper fillets
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1/2 teaspoon cayenne pepper, or more to taste
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salt and pepper to taste
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2 medium limes, juiced
Directions
1
Gather the ingredients.
2
Preheat the oven to 425 degrees F (220 degrees C).
3
Make the sauce: Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4
Stir in capers and caper juice. Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes.
5
Remove from the heat and stir in oregano.
6
Make the snapper: Brush 1 teaspoon oil over the bottom of two small baking dishes. In each dish, add 1 tablespoon sauce, followed by a snapper fillet.
7
Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
8
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.