If you’re craving a dish that bursts with color, briny brightness, and vibrant Mexican flavor, you’ll absolutely fall for Red Snapper a la Veracruzana. This classic coastal recipe brings together juicy fish, a lively tomato-olive-caper sauce, and golden sautéed zucchini and squash—creating a plate that’s both comforting and impossibly elegant.
Why You’ll Love This Recipe
- Unforgettable Flavors: The combination of briny olives, tangy capers, and fresh lime juice creates a stunning sauce that beautifully complements the delicate fish.
- Weeknight-Friendly: Red Snapper a la Veracruzana comes together in about 30 minutes, so you can have a gourmet dinner without the wait.
- Vibrant and Nutritious: Loaded with colorful vegetables and lean protein, this dish is as nourishing as it is delicious.
- Restaurant-Worthy at Home: Elegant enough for guests, yet simple enough for a cozy night in—you get the best of both worlds!
Ingredients You’ll Need
You don’t need a pantry full of tricky ingredients to make Red Snapper a la Veracruzana shine. Each thoughtfully chosen component—fresh fish, ripe tomatoes, briny olives, and crisp squash—plays a starring role to create craveable complexity with minimal fuss.
- Extra virgin olive oil: The foundation of the sauce offers a fruity, rich start and brings everything together.
- Minced garlic & white onion: Their gentle sweetness and savory bite form the base of every great Mexican sofrito.
- Roma tomatoes: These meaty, vibrant tomatoes provide body and tang, essential for a proper Veracruzana sauce.
- Pickled jalapeños: They add subtle heat and irresistible acidity—don’t skip these!
- Kosher salt & freshly cracked black pepper: Simple seasonings to enhance every layer.
- Canned crushed tomatoes: For a luxuriously saucy texture that coats the fish.
- Pimiento-stuffed olives: Expect pops of briny, tangy flavor in every forkful.
- Capers: Bright, slightly floral, and just a bit salty—these little flavor bombs make the sauce sing.
- Dried oregano: For classic herbal warmth that ties the sauce together.
- Lime juice: To add a burst of freshness and brighten up the flavors.
- Parsley: Brings a finishing note of color and garden-fresh taste.
- Red snapper fillets (or substitute white flakey fish): Pristine and mild, red snapper is the star protein here. Any firm white fish works in a pinch.
- Avocado oil: This oil handles high heat well and keeps the fish moist and flavorful.
- Zucchini and summer squash: Quickly sautéed, these bring a bit of golden, buttery flavor and vibrant color to the plate.
- Lime wedges: A final squeeze just before eating pulls every element together.
Variations
Red Snapper a la Veracruzana is delightfully flexible—so don’t be afraid to swap ingredients or adjust the spice to suit your tastes, pantry, or dietary needs. Here’s how to truly make it your own:
- Try a different fish: If red snapper isn’t available, use halibut, cod, or sea bass for a similar delicious result.
- Make it vegetarian: Swap the fish for thick slices of roasted eggplant or cauliflower steaks and serve with all the same saucy goodness.
- Change up the heat: Prefer it mild? Use just a little jalapeño—or add fresh serrano for even more fire.
- Add more veggies: Toss in red bell peppers or a handful of baby spinach for an even more colorful plate.
How to Make Red Snapper a la Veracruzana
Step 1: Sauté the Aromatics and Start the Sauce
Start by heating olive oil in a large skillet over medium heat. Add the minced garlic and diced white onion, stirring often until the onion turns soft and almost translucent—this gentle sauté builds a delicious base for the sauce. Next, toss in the diced roma tomatoes, chopped pickled jalapeños, and a pinch each of salt and pepper. Let this mixture simmer for a few more minutes, until the tomatoes start releasing their natural juices and everything smells incredible.
Step 2: Build the Veracruzana Sauce
Once your aromatics are softened and fragrant, stir in the canned crushed tomatoes, sliced olives, capers, dried oregano, fresh lime juice, and parsley. Reduce the heat to a low simmer and cover the skillet. Allow the sauce to gently bubble while you prepare the fish—it’ll thicken slightly and the flavors will meld into a deeply savory, slightly tangy masterpiece.
Step 3: Sear the Red Snapper
Season your red snapper fillets with salt and pepper on both sides. Heat avocado oil in a non-stick skillet over medium-high, then place the fillets skin-side down. Press gently with a spatula to keep the skin flush with the pan—the snapper will try to curl, so don’t be shy! Let it cook undisturbed until nearly opaque with just a touch of translucent flesh at the top (about 6 minutes). Carefully flip the fillets and brown the other side for another 3 minutes, then let them rest on a wire rack so the juices stay inside.
Step 4: Sauté Zucchini and Squash
Return the same skillet to medium-high heat and drizzle in more olive oil. Add the sliced zucchini and squash with a pinch of salt and pepper, sautéing until they’re tender and just golden around the edges—usually 5 to 6 minutes. Their mild sweetness is pure comfort against the punchy, tangy sauce.
Step 5: Assemble and Serve
To bring it all together, spread your sautéed squash and zucchini over a serving platter. Lay the red snapper fillets on top and generously spoon the Veracruzana sauce over each piece of fish. Serve immediately with lime wedges for a final, zesty flourish.
Pro Tips for Making Red Snapper a la Veracruzana
- The Secret to Crispy Skin: Press the red snapper fillets firmly with a spatula as they cook to keep the skin flat against the pan—this ensures maximum contact and irresistible crispiness.
- Sauce Simmer Magic: Let the Veracruzana sauce simmer just long enough for the flavors to meld but not so long that the tomatoes lose their brightness; about 10–15 minutes is just right.
- Veggie Timing: Sauté zucchini and squash just until golden—overcooking will leave them mushy, and you want that perfect tender bite.
- Finish with Freshness: Always squeeze lime over the finished dish right at the table—the citrus lifts the sauce and ties every bite together.
How to Serve Red Snapper a la Veracruzana
Garnishes
A scattering of chopped fresh parsley or cilantro makes Red Snapper a la Veracruzana truly pop. Don’t forget a few extra slices of pickled jalapeño or a drizzle of high-quality olive oil for a hint of peppery richness. A final squeeze of lime right before serving is an absolute must for that sunny Mexican finish!
Side Dishes
For a complete meal, try pairing this dish with fluffy cilantro-lime rice, warm corn tortillas, or a simple green salad tossed with avocado. The light but bold flavors of Red Snapper a la Veracruzana also play beautifully with roasted potatoes or refried black beans—perfect accompaniments that soak up every last drop of sauce.
Creative Ways to Present
Serving on a large shared platter is show-stopping, especially when you arrange the fish atop the vegetables and spoon the ruby-red sauce with abandon. For individual plates, the fish looks restaurant-worthy with the sauce draped artfully and a little flurry of chopped herbs. Feeling festive? Tuck lime wedges and olives all around the edges for an extra-colorful spread—dinner party ready!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Red Snapper a la Veracruzana (lucky you!), transfer the fish and sauce separately into airtight containers. Store them in the refrigerator for up to 2 days for the best flavor and texture.
Freezing
While the sauce freezes beautifully for up to a month, the delicate snapper is best enjoyed fresh. If you’d like to freeze leftovers, do so with just the sauce—thaw in the fridge overnight, then serve with freshly-cooked fish for best results.
Reheating
For best taste and texture, gently reheat the sauce in a saucepan over low heat. Warm the fish separately in a covered skillet for just a few minutes, adding a splash of water to retain moisture. Reassemble and add fresh lime and herbs for a just-cooked finish!
FAQs
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Can I use a different type of fish for Red Snapper a la Veracruzana?
Absolutely! Although red snapper is traditional, any firm, white, flaky fish such as halibut, cod, or grouper will work beautifully with the Veracruzana sauce. Just be sure to adjust cooking times depending on the thickness of your fillets.
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Is Red Snapper a la Veracruzana spicy?
This dish is gently spicy, thanks to the pickled jalapeños. For less heat, simply reduce the quantity—or leave them out altogether. If you’re a fan of spice, you can always add extra jalapeño or a touch of fresh chili when sautéeing the aromatics.
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Can I prepare the sauce in advance?
Yes! You can make the Veracruzana sauce up to two days ahead, then reheat it gently on the stovetop before serving with freshly cooked fish. It even tastes better the next day as the flavors meld!
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What’s the best way to prevent the fish from sticking to the pan?
Make sure your pan is properly preheated and use an oil with a high smoke point, like avocado oil. Start with the skin side down and press gently with a spatula for even contact—the fish will naturally release from the pan when it’s ready to flip!
Final Thoughts
Red Snapper a la Veracruzana invites you to savor the very best of Mexican coastal cooking right from your own kitchen. If you’re ready for an easy weeknight delight that tastes like a celebration, grab your skillet and treat yourself to this colorful, flavor-packed classic—you’ll want to make it again and again!
Print
Red Snapper a la Veracruzana Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
This Red Snapper a la Veracruzana recipe is a delightful dish featuring tender fish fillets topped with a vibrant and flavorful tomato-based sauce. Served with sautéed zucchini and squash, it’s a perfect meal for a special dinner.
Ingredients
For the Sauce:
- 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 jalapenos, 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
For the Red Snapper:
- 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
For the Zucchini and Squash:
- 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
Instructions
- 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 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!
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 1150mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 44g
- Cholesterol: 80mg
