Red Snapper Veracruz

🛒 Ingredients

• Red Snapper Fillets 150 g · 150 kcal
• Olive Oil 7 g · 66 kcal
• White Onion, diced 38 g · 15 kcal
• Garlic, minced 5 g · 7 kcal
• Roma Tomatoes, chopped 100 g · 18 kcal
• Green Bell Pepper, diced 38 g · 8 kcal
• Pitted Green Olives, sliced 18 g · 20 kcal
• Capers, drained 5 g · 1 kcal
• Dried Mexican Oregano 0 g · 0 kcal
• Bay Leaf 0 g · 0 kcal
• Fresh Jalapeño Pepper, sliced (optional) 4 g · 1 kcal
• Fresh Lime Juice 8 g · 0 kcal
• Fresh Cilantro, chopped 3 g · 0 kcal
• Water or Fish Stock 30 g · 0 kcal

👨‍🍳 Instructions

1. Pat the red snapper fillets dry with paper towels; season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet or Dutch oven over medium heat; sear the snapper fillets for 2-3 minutes per side until golden brown and slightly crispy.
3. Remove the fish and set aside. Add diced onion and bell pepper to the skillet, sauté for 5-7 minutes until softened.
4. Stir in minced garlic, jalapeño (if using), dried oregano, and bay leaf; cook for 1 minute until fragrant.
5. Add chopped Roma tomatoes, green olives, capers, and water or fish stock to the skillet. Bring to a simmer, then reduce heat and cook for 10-12 minutes.
6. Gently place the seared snapper fillets back into the sauce. Cover and simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily.
7. Remove the bay leaf, stir in fresh lime juice and chopped cilantro. Serve immediately, optionally with rice or warm tortillas.