Recipes / Red Snapper Veracruz Style

Red Snapper Veracruz Style



  • 2 each Whole Red Snapper
  • 1 tablespoon Lime Juice
  • 3 1/2 cups Furmano's Petite Diced Tomatoes with Green Chilies
  • 2 each Medium Onions, Diced
  • 1 teaspoon Garlic, Minced
  • 1 each Green or Red Pepper, Diced
  • 1/2 cup Sliced Green Olives, Drained
  • 1/2 cup Capers, Drained
  • 1 each Pickled Jalapeno Pepper, Chopped
  • As Needed Canola Oil
  • As Needed Salt
  • As Needed Black Pepper
  1. Pour Lime Juice on the inside and outside of the red snapper and sprinkle with salt and pepper. Let sit for 10 minutes.
  2. Dry snapper and saute in hot oil until brown. Remove snapper from pan to clean plate.
  3. In the same skillet, saute onions and garlic until translucent.
  4. Add Furmano's Petite Diced Tomatoes with Green Chilies, peppers, olives, capers, and jalapenos. Simmer for 10 minutes.
  5. Return snapper to skillet and spoon sauce over it. Cover and simmer on very low heat for 5 to 10 minutes or until fish is cooked through.

Tip: The sauce would be good with anything. Serve with chicken or swordfish, or it could be served as the sauce to a pasta dish or even a steak.