Veracruz-Style Red Snapper

Recipesfull introduces to you: Seafood Recipes. (Veracruz-Style Red Snapper). I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Brief

Prep 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 2

Yield: 2 servings

Veracruz-Style Red Snapper

Ingredients

2 tablespoons olive oil

½ white onion

diced

3 cloves garlic

minced

1 tablespoon capers

1 tablespoon caper juice

1 cup cherry tomatoes

halved

⅓ cup pitted

sliced green olives (such as Castelvetrano)

1 jalapeno pepper

seeded and chopped

2 teaspoons chopped fresh oregano

2 teaspoons olive oil

2 (7 ounce) red snapper fillets

cut in half

salt and pepper to taste

½ teaspoon cayenne pepper

or more to taste

2 limes

juiced

My Best Clam Chowder

Dinner

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent 6 to 7 minutes.

Step 3

Cook and stir in garlic until fragrant about 30 seconds. Add capers and caper juice; stir to combine.

Step 4

Stir in tomatoes olives jalapeno pepper . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse about 3 minutes. Remove from heat; stir in oregano.

Step 5

Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet salt black pepper and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet seasoning and lime juice in a second baking dish.

Step 6

Bake in the preheated oven until fish is flaky and no longer translucent 15 to 20 minutes.

Nutritional Information

Veracruz-Style Red Snapper

Servings Per Recipe:2

Calories: 452.3

% Daily Value *

Protein: 43.1g 86%

Carbohydrates: 16.2g 5%

Dietary Fiber: 4.1g 17%

Sugars: 2.7g

Fat: 25.2g 39%

Saturated Fat: 3.6g 18%

Cholesterol: 72.6mg 24%

Vitamin A Iu: 958.3IU 19%

Niacin Equivalents: 9.2mg 71%

Vitamin B6: 0.9mg 59%

Vitamin C: 44.4mg 74%

Folate: 37.2mcg 9%

Calcium: 130.6mg 13%

Iron: 2mg 11%

Magnesium: 85.4mg 31%

Potassium: 1148.4mg 32%

Sodium: 1033.5mg 41%

Thiamin: 0.1mg 12%

Calories From Fat: 226.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.