Snapper Veracruz is a flavorful and healthy Mexican fish dish made with tomatoes, olives, and capers. It’s naturally gluten free and easy to prepare at home.
The first time I tasted Snapper Veracruz was at a cruise port in Mexico. Rhonda and I had wandered into a small seaside restaurant where the menu was only in Spanish.
I ordered a fish dish I didn’t recognize, and what arrived changed the way I think about seafood. The mildly spicy flavors were enhanced by the salty notes of olives and capers, and were balanced with the addition of tomato and spices.
Once we got home, I tried making my own version of the dish. I tweaked the seasoning and tried to keep the number of steps to a minimum for weeknight meals. What I’ve ended up with is a satisfying fish Veracruz recipe that’s both tasty and relatively simple to pull together.
What you need to make this Veracruz-style fish
- Snapper fillets (fresh or frozen)
- Pimento-stuffed green olives (I’ve used unstuffed olives, too)
- Capers (don’t forget these, you will notice their absence)
- Bell pepper (I like a mix of colors, so I get a bag of pre-cut red, yellow, and green)
- Stewed tomatoes, chopped or crushed
- Onion and garlic (optional, leave out if you are low FODMAP)
- Olive oil (use one made for cooking)
- Ground white pepper (black pepper is fine, just use less)
- Ground cinnamon (don’t skip this, it’s a flavor feature)
- Lemon
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Tips for making Snapper Veracruz
- Any white fish will work, although firmer fish (snapper, grouper, cod, or halibut) work better than soft fish (sole, tilapia).
- Reducing the sauce before baking thickens it and keeps the fish from becoming watery while baking.
- The cinnamon is a signature flavor. If you leave it out, you won’t know what you’re missing.
- Add the capers after cooking, and right before serving, as cooking them can reduce their flavor and make them bitter.
- For an extra kick, add a chopped chili or jalapeno with the bell peppers.
Serving suggestions
I usually serve this dish over rice, quinoa, alongside potatoes, or pumpkin. It also pairs well with a simple green salad or sautéed greens. If you’re keeping things low-carb, try cauliflower rice or enjoy it as is, since it is quite filling.
Some readers have asked . . .
Can I use a different type of fish?
Yes. Any firm white fish will work for this Veracruz-style fish. Snapper is traditional, but cod, halibut, or grouper are good substitutes. I avoid softer and milder fish, such as sole or tilapia.
Is Snapper Veracruz gluten-free?
Yes. All the ingredients in this version are naturally gluten-free. Just check your canned ingredients and spices.
Can I make the sauce ahead of time?
Yes. The sauce can be made a day in advance and stored in the fridge. Just warm it slightly before pouring it over the fish and baking.
Our snapper Veracruz recipe
Snapper Veracruz
Ingredients
- 1.5 lbs snapper fillets
- ½ cup sliced pimento stuffed green olives
- 1 tablespoon capers
- 4 oz bell pepper, diced
- 1 can stewed chopped tomatoes
- 2 teaspoons olive oil
- 1 teaspoon cinnamon
- 2 tablespoon lemon juice
- ¼ teaspoon ground white pepper
Instructions
- Preheat the oven to 350°F.
- Heat the oil in a large frying pan over medium-high heat.
- When hot, add the pepper, cinnamon, lemon juice, olives, and bell pepper, cook and stir for 1 minute.
- Add the tomatoes and bring the mixture to a boil, stirring often. Cook about 10 minutes longer until thickened.
- Place the fillets in a lightly greased baking dish just large enough to hold them.
- Pour the sauce over the fish and bake in the oven until the fish is just slightly translucent or moist inside when cut in the thickest part (10 – 15 minutes).
- Top with capers just before serving.
Notes
Black pepper can be substituted for the white pepper (use ⅛ teaspooon)
Initially, we made it with 1 chopped onion, 5 cloves of minced garlic, and double the oil. To reduce the fat, we stopped using this and like the flavors even more.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 80mgSodium: 165mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 46g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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