Best 3 Red Snapper Veracruzana Recipes

Embark on a culinary journey to the vibrant coastal regions of Mexico with our delectable Red Snapper Veracruzana recipes. This classic dish, originating from the beautiful city of Veracruz, boasts an explosion of flavors that will tantalize your taste buds. Dive into a symphony of fresh, tangy, and aromatic ingredients, as we present three variations of this beloved seafood dish.

Savor the authentic taste of Red Snapper Veracruzana, prepared with succulent red snapper fillets, bathed in a rich and flavorful tomato-based sauce. Discover a delightful symphony of flavors as the tangy tomatoes, smoky chipotle peppers, savory capers, and briny olives dance together in perfect harmony.

For a tantalizing twist, explore our Red Snapper Veracruzana with Roasted Vegetables recipe. Roasted bell peppers, zucchini, and onions add a vibrant medley of colors and textures to the dish, while the smoky and caramelized flavors elevate the overall experience.

Indulge in the delightful simplicity of our Red Snapper Veracruzana with Cilantro and Lime. This recipe showcases the natural flavors of the red snapper, complemented by a refreshing combination of cilantro, lime, and a touch of garlic. The zesty and aromatic flavors create a light and vibrant dish that is perfect for a healthy and flavorful meal.

Each recipe offers a unique culinary adventure, catering to diverse preferences and tastes. Whether you seek the classic flavors of traditional Red Snapper Veracruzana or crave a more contemporary twist with roasted vegetables or a refreshing cilantro-lime variation, these recipes promise an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)

Huachinango a la Veracruzana (Veracruz-Style Red Snapper) image

Provided by Sergio Remolina

Categories Fish Olive Onion Potato Tomato Bake Dinner Raisin Seafood Snapper Healthy Capers Simmer Lime Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

6 pounds whole gutted red snapper or 8 (7-ounce) fillets
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
2 medium onions, diced
6 cloves garlic, minced
6 pounds Roma tomatoes, diced
1 cup green Manzanilla olives, pitted
1/2 cup Spanish capers
1/2 cup black raisins
1 teaspoon jalapeño chiles en escabèche, sliced (canned pickled jalapeños)
4 dried bay leaves
1/2 pound new potatoes, peeled, blanched, and sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
Arroz Blanco

Steps:

Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
Preheat the oven to 350°F.
Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.

RED SNAPPER VERACRUZANA

Red Snapper Veracruzana image

Provided by Marian Burros

Categories Fish Olive Tomato Marinate Low/No Sugar Wheat/Gluten-Free Cinco de Mayo Dinner Lime Snapper Spring Healthy Jalapeño Capers

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound onions (2 medium), chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
8 large Spanish or Italian green olives, pitted and chopped
1/8 teaspoon cinnamon
2 tablespoons capers, chopped if large (tiny ones can be left whole)
2 1/2 cups peeled canned low-sodium tomatoes
1 bay leaf
1 1/2 pounds red snapper, sea bass, halibut, or cod
Juice of 1 lime

Steps:

In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.
Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.
To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.
Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.

RED SNAPPER VERACRUZANA

Red Snapper Veracruzana image

Number Of Ingredients 14

Ingredients

4 skinless red snapper fillets or other white fish fillets (about 1 1/2 pounds)
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 tablespoons olive oil
1 medium white onion, chopped
3 cloves garlic (medium, minced
3 medium ripe tomatoes, peeled and chopped
4 jarred pickled jalapeño peppers (en escabeche), seeded and cut in strips, 1/8-inch wide
8 pimento-stuffed green olives, sliced crosswise
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon cinnamon preferred)
2 tablespoons drained capers (large or small)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

1. Place fish fillets in a single row on a large plate. Sprinkle with lime juice and salt. Let stand about 10 minutes. 2. In a medium nonstick skillet, heat the oil over medium heat. Add the fish and cook 2 minutes per side. Remove to a plate. In the same pan, cook the onion stirring, about 3 minutes, or until it begins to brown. Add the garlic and cook, stirring, about 1 minute. Add the tomatoes, jalapeños, olives, cinnamon, oregano, and capers. Bring to a boil. Reduce the heat to low. 3. Carefully return the fish to the pan and gently spoon the sauce over the fish. Simmer until the fish is opaque inside and just barely flakes when tested with a fork, 6 to 8 minutes. Serve hot, sprinkled with parsley.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Choose fresh fish: The fresher the fish, the better your dish will taste. Look for fish that is firm and has bright, clear eyes.
Season the fish well: Don't be afraid to season the fish liberally with salt and pepper. This will help to bring out the natural flavors of the fish.
Cook the fish gently: Red snapper is a delicate fish, so it's important to cook it gently. Avoid overcooking the fish, as this will make it tough and dry.
Use a flavorful sauce: The sauce is what really makes this dish special. Be sure to use a flavorful sauce that will complement the fish. The recipe in the article uses a Veracruz sauce, which is a classic Mexican sauce made with tomatoes, onions, peppers, and olives.

Conclusion:

Red snapper Veracruz is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The fish is cooked gently in a flavorful sauce, and it is served with a variety of sides, such as rice, beans, and vegetables. This dish is sure to please everyone at the table!