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Best dang red snapper recipe evah!


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Veracruz-Style Red Snapper



1/2 onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper juice

1 cup cherry tomatoes, halved

1/3 cup pitted, sliced green olives

1 jalapeno pepper, seeded & chopped, (I omitted for Dave.)

2 teaspoons chopped fresh oregano

2 teaspoons olive oil

2 7 ounce red snapper fillets, cut in half

Salt, to taste

Pepper, to taste

1/2 teaspoon cayenne pepper, or more to taste

2 limes, juiced


Preheat oven to 425 degrees.
Heat 2 tablespoons olive oil in a skillet over medium heat.
Stir in onion; cook and stir until onions begin to turn translucent, 6-7 minutes.
Cook and stir in garlic til fragrant, about 30 seconds.
Add capers and caper juice; stir to combine.
Stir in tomatoes, jalapeno pepper.
Cook and stir til pepper softens and tomatoes begin to collapse, about 3 minutes.
Remove from heat; stir in oregano.
Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper filet, salt, black pepper, and cayee pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper filet, seasoning, and lime juice in second baking dish.
Bake in the preheated oven til fish is flaky and no longer translucent, 15-20 minutes.

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