Red Snapper a la Veracruzana

Prep time: PT10M

Cook time: PT20M

Total time: PT30M

Rating

5 stars (4 reviews)

Ingredients

1 tbsp extra virgin olive oil
2 cloves minced garlic
1/3 cup white onion, finely diced
2 cups roma tomatoes, seeds removed and diced small (about 3 tomatoes )
2 tbsp jarred pickled jalapenoes, very finely diced
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 cup canned crushed tomatoes
1/2 cup pimiento stuffed olives, sliced
1 tbsp capers, drained and rinsed
1/2 tsp dried oregano
1 tbsp lime juice
1 tbsp parsley, finely chopped
2 [6 - 8 ounce] filets of red snapper ((or any white, flakey fish))
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
2 tbsp avocado oil
1 tbsp olive oil
1 medium zucchini, cut in half lengthwise and sliced thin
1 medium squash, cut in half lengthwise and sliced thin
kosher salt, to taste
black pepper, to taste
1 lime, cut into wedges (for serving)

Steps

For the Sauce:
- Heat a skillet with olive oil over medium heat. Add the garlic and onion. Cook, stirring, until the onions are tender, about 3 minutes. Add the diced roma tomatoes, jalapeno, salt and pepper and cook, stirring, for 3 more minutes.
- Add the canned tomatoes and reduce heat to a low simmer. Stir in the olives, capers, dried oregano, lime juice and parsley. Cover and let cook, simmering, while you prepare the fish.
For the Red Snapper:
- Season fish with salt and pepper.
- Heat a non-stick skillet with oil over medium-high heat. When very hot, place fish filets skin side down and press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Cook fish, pressing occasionally with the spatula, until the fish is nearly opaque and cooked through, with just a small raw area on the very top, about 6 minutes. Using a sturdy spatula, carefully flip the snapper and continue cooking until the top is cooked through and golden brown, about 3 more minutes. Remove fish from pan and let rest on a wire rack for 2-3 minutes, while the you prepare the zucchini and squash.
For the Zucchini and Squash:
- Using the same skillet with the heat over medium-high, add one additional tbsp of olive oil. Add the zucchini, squash, salt and pepper and cook, stirring, until just tender and golden on the edges, 5 to 6 minutes.
- To serve, scatter the sauteed squash and zucchini across a platter. Top with the fish and ladle desired amount of the sauce over the fish. Serve with lime wedges. Enjoy!

Reviews

Lisa S on 2025-06-13 (5 stars):
Ok this is a sort of a hybrid review. I merged this recipe with your snapper veracruzana recipe in your latest cookbook. I spent an inordinate amount of time and brain power today trying to math that out lol but in the end it turned out FANTASTIC. They are both extremely similar recipes, but what I kept from this recipe was the pimiento stuffed olives, the lime juice, and the squash. The squash really took it up a notch and solved the issue of what to serve as a veggie side. HEB had calabaza squash today so I did one of those with one yellow squash. I opted for the full 14.5 oz can of crushed tomatoes instead of the chopped romas just for ease. I think next time I'm going to try the chopped pickled jalapeños above instead of a fresh one just to see the difference, but one of the things that was great about this was all the fresh veggies (the book subs shallots for onion and adds half a bell pepper). It didn't hurt that I made this with super fresh snapper that my cousin caught this morning in the Gulf - my husband was in heaven with this one!! Thanks for another keeper!
clara stanley on 2021-10-26 (5 stars):
very good several times
Patricia on 2021-06-28 (5 stars):
What is the calorie count on this dish? This was extremely delicious
Joelle on 2021-04-27 (5 stars):
SO FLAVORFUL. Can definitely tell the Spanish influence by that briny and bright tomato sauce that compliments the snapper. Perfect for upcoming red snapper season in tx