Red Snapper a la Veracruzana Recipe

Red Snapper a la Veracruzana is a festively delicious Mexican dish that’s as vibrant as it looks, marrying tender flaky fish with a saucy medley of tomatoes, olives, capers, and a zesty spice kick. It feels fancy, but it’s honestly so do-able for a weeknight, and the incredible flavors will transport you (and your lucky dinner guests) right to the coast of Veracruz.

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Ingredients You’ll Need

Don’t be intimidated—every ingredient in Red Snapper a la Veracruzana is straightforward and essential to getting those bold, coastal flavors just right. The lineup is all about building layers of savory, tangy, and herby goodness, plus gorgeous color.

• Extra virgin olive oil: Adds luscious richness to the sauce and helps sauté veggies to perfection.
• Fresh garlic and white onion: The aromatic foundation that makes your kitchen smell irresistible.
• Roma tomatoes: Diced fresh, they bring brightness and a natural sweetness to balance the other flavors.
• Pickled jalapeños: Deliver a tangy, slightly spicy punch—use more or less to fit your heat preference.
• Salt and freshly cracked black pepper: Essential for seasoning every layer of the dish.
• Canned crushed tomatoes: Add richness and body to the sauce, helping it cling to the fish.
• Pimiento-stuffed olives: Classic briny flavor that keeps you coming back for more.
• Capers: A little goes a long way—these add a punchy, unmistakable brininess.
• Dried oregano: Infuses the whole dish with earthy, herbal depth.
• Lime juice: Brings that pop of acidity and keeps everything tasting fresh.
• Fresh parsley: Adds vibrant color and a final whisper of herby freshness.
• Red snapper filets (or any white, flaky fish): The star of the show—delicate flavor, beautiful texture.
• Avocado oil: Perfect for getting a golden, crispy layer on the fish without burning.
• Zucchini and yellow squash: A quick sauté keeps them tender and colorful, making both a bed and a side all-in-one.
• Additional salt, pepper, and olive oil: For flavor and just the right finish on those veggies.
• Lime wedges: For that extra squeeze of brightness at the table—don’t skip them!

Variations

One of the joys of Red Snapper a la Veracruzana is how accommodating it is to tweaks and adjustments. Don’t be afraid to swap an ingredient (or two!) to match what you have on hand or to tailor the dish for your table.

• Make it vegetarian: Swap the snapper for thick slabs of roasted cauliflower or grilled eggplant—both soak up the Veracruzana sauce beautifully.
• Use a different fish: Try grouper, halibut, or even tilapia if snapper isn’t available. Just stick with a white, firm, flaky fish.
• Add heat: Toss in a little extra pickled jalapeño, or sauté a fresh serrano pepper with the onions for more fire.
• Change up the veggies: Add thin strips of red bell pepper or a handful of baby spinach to your sautéed squash for even more color and nutrition.

How to Make Red Snapper a la Veracruzana

Step 1: Build the Veracruzana Sauce

Start by heating your olive oil in a large skillet over medium heat. Add the minced garlic and white onion; breathe in that aroma as they soften and turn translucent, about three minutes. Next, stir in your diced roma tomatoes and those tangy pickled jalapeños. Season with salt and pepper, letting everything cook together until the tomatoes look luxuriously juicy—about another three minutes. Pour in the crushed tomatoes, then lower the heat and stir in the olives, capers, oregano, lime juice, and parsley. Cover and let this fragrant sauce bubble gently while you tackle the fish.

Step 2: Sear the Red Snapper

Pat your red snapper filets dry and season them liberally with salt and black pepper. Heat avocado oil in a nonstick skillet over medium-high. Place the fish skin-side down in the hot pan, pressing gently with a spatula to keep the skin flat and crisp. Resist the urge to flip too soon—let it cook nearly through, which takes about six minutes. When just a bit of translucency remains on top, flip the fish carefully and finish for another three minutes, until perfectly cooked and beautifully golden. Set the filets aside to rest while you work on the veggies.

Step 3: Sauté the Zucchini and Squash

In the same skillet, add a splash more olive oil if needed, then toss in your sliced zucchini and yellow squash. Season lightly and sauté over medium-high heat until the veggies are just tender and gain a glorious golden edge—about five or six minutes. They’ll soak up any caramelized flavor left in the pan (yum!).

Step 4: Assemble and Serve

Arrange the sautéed zucchini and squash as a colorful base on your serving platter. Nestle the red snapper filets on top, then generously spoon the Veracruzana sauce over each piece. Finish with fresh lime wedges on the side—you’ll want that final bright squeeze!

How to Serve Red Snapper a la Veracruzana

Garnishes

For that final flourish, a shower of freshly chopped parsley or cilantro boosts color and gives a fresh, herbal pop. Tuck a few extra lime wedges on the side—everyone will want to add their own squeeze over the saucy fish!

Side Dishes

Red Snapper a la Veracruzana is lovely over fluffy white rice, which soaks up all the tangy sauce, or alongside warm corn tortillas for scooping. For an ultra-satisfying meal, try pairing it with creamy refried beans or a citrusy cabbage slaw.

Creative Ways to Present

Show off those colors! Serve individual portions on wide shallow bowls, or present the whole platter family-style. For a fun twist, pile bites of fish, sauce, and veggies into tostadas, or serve in lettuce wraps for a bright, pick-up version of this classic.

Make Ahead and Storage

Storing Leftovers

Store any leftover snapper and sauce in an airtight container in the fridge for up to two days. Keep the sautéed veggies separate if possible, so they stay crisp and colorful when you reheat.

Freezing

The tangy Veracruzana sauce freezes beautifully—make an extra batch and freeze it in smaller containers for a shortcut next time. The cooked fish, however, is best enjoyed fresh and can become a bit tough if frozen and thawed, so I rarely recommend freezing the assembled dish.

Reheating

To reheat, gently warm the sauce and fish together in a skillet over low heat, adding a splash of water if needed to loosen the sauce. For best texture, avoid the microwave—quick reheating keeps the fish tender and helps preserve those lovely flavors.

FAQs

Final Thoughts

If you’re ready to brighten up your table, there’s truly nothing more joyful than sharing Red Snapper a la Veracruzana. With every bite, you’ll taste sun, sea, and a hint of fiesta—so go ahead and bring this classic to your kitchen soon. Your tastebuds (and your loved ones) will thank you!

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