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Flavorful Veracruz Red Snapper Recipe Easy Homemade Fish with Tomatoes Olives and Capers

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A vibrant and tangy Veracruz-style red snapper dish featuring fresh tomatoes, olives, and capers simmered into a flavorful sauce that perfectly complements tender fish fillets.

Ingredients

Scale
  • 4 red snapper fillets (6 ounces each), skin removed
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 4 medium ripe tomatoes (Roma or plum), diced
  • 1/2 cup green olives, pitted and sliced (Castelvetrano preferred)
  • 2 tablespoons capers, drained
  • 1 small jalapeño pepper, seeded and finely chopped (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup chicken broth or water

Instructions

  1. Prepare the Ingredients (10 minutes): Rinse the red snapper fillets and pat dry with paper towels. Season both sides lightly with salt and pepper. Dice the tomatoes, finely chop the onion and jalapeño (if using), mince garlic, slice olives, and drain capers. Have the lime and cilantro ready for garnish.
  2. Sauté the Aromatics (5 minutes): Heat 2 tablespoons of olive oil over medium heat in your skillet. Add the chopped onion and jalapeño, stirring occasionally until softened and translucent—about 3-4 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
  3. Add Tomatoes and Simmer Sauce (10 minutes): Add diced tomatoes, olives, and capers to the pan. Pour in the chicken broth or water to loosen the mixture. Stir, reduce heat to low, and let it simmer gently until the sauce thickens and flavors concentrate. Taste and season with salt and pepper as needed.
  4. Cook the Snapper in the Sauce (8-10 minutes): Nestle the seasoned snapper fillets gently into the tomato sauce. Spoon some sauce over the top. Cover the pan loosely and let the fish cook through on low heat until opaque and flaky. Avoid stirring aggressively to keep fillets intact.
  5. Finish with Fresh Lime and Cilantro (2 minutes): Once the fish is cooked, squeeze fresh lime juice over the dish and sprinkle chopped cilantro on top. Drizzle the remaining tablespoon of olive oil for extra flavor.
  6. Plate and Serve: Use a slotted spatula to carefully lift each fillet onto warm plates, spooning plenty of the tomato-olive-caper sauce over the top.

Notes

If fresh tomatoes are not available, use a 14-ounce can of diced tomatoes drained to reduce liquid. Rinse olives and capers if you prefer less salt. Avoid overcrowding the pan to keep fish tender. Cook fish gently in sauce to keep moist. Leftovers keep well refrigerated for up to 2 days; reheat gently on stove. Avoid freezing cooked snapper to preserve texture.

Nutrition

Keywords: Veracruz red snapper, fish recipe, tomatoes, olives, capers, Mexican seafood, easy fish recipe, healthy seafood, quick dinner

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