Red Snapper Veracruz

Ingredients

• 4 red snapper fillets (or whole red snapper, cleaned and gutted)
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 large tomato, chopped (or 1 can diced tomatoes)
• 1/2 cup green olives, pitted and sliced
• 1/4 cup capers, drained
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp dried oregano
• 1/4 tsp chili flakes (optional, for heat)
• 1/4 tsp ground cumin
• 1 tbsp fresh lime juice
• Salt and pepper, to taste

Instructions:

1. Prepare the Fish:

   • If using whole red snapper, score the fish lightly on both sides with a sharp knife to help it cook evenly. If using fillets, season both sides with salt, pepper, and a sprinkle of cumin.
   • Set aside while you prepare the sauce.

2. Make the Veracruz Sauce:

   • Heat the olive oil in a large skillet or sauté pan over medium heat. Add the sliced onion and cook until soft and translucent, about 4–5 minutes.
   • Add the minced garlic and cook for an additional 1 minute, stirring to avoid burning the garlic.
   • Stir in the chopped tomatoes (or canned diced tomatoes), olives, capers, oregano, chili flakes (if using), and cumin. Cook for about 5–7 minutes, until the tomatoes break down and the sauce thickens slightly.
   • Stir in the lime juice and fresh cilantro, and season with salt and pepper to taste.

3. Cook the Red Snapper:

   • In a separate large pan, heat a little olive oil over medium heat. If using whole red snapper, cook for about 4–5 minutes per side, until the fish is golden brown and cooked through. For fillets, cook for 3–4 minutes per side.
   • Once the fish is cooked, transfer it to a serving platter.

4. Serve:

   • Spoon the Veracruz sauce over the cooked red snapper. Garnish with additional fresh cilantro and lime wedges.
   • Serve the dish with a side of rice or steamed vegetables to soak up the delicious sauce.

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Nutritional Values (Approx. Per Serving, 1 Fillet with Sauce):

Assuming this recipe serves 4, here are the approximate nutritional values for 1 serving:

• Calories: 250–300 kcal
• Protein: 25–30 g
• Carbohydrates: 10–12 g
  • Fiber: 2–3 g
  • Sugars: 4–6 g (from tomatoes and olives)
• Fat: 14–16 g
  • Saturated Fat: 2–3 g (from olive oil)
• Cholesterol: 60–70 mg
• Sodium: 700–900 mg (depending on olives and capers)
• Vitamins & Minerals:
  • Vitamin A: 15–20% of the Daily Value (from tomatoes and olive oil)
  • Vitamin C: 20–25% of the Daily Value (from tomatoes and lime juice)
  • Iron: 10–15% of the Daily Value (from red snapper and capers)

Red Snapper Veracruz is a delightful dish packed with fresh flavors and is a perfect choice for a special meal. The combination of olives, capers, and tomatoes adds richness and complexity to the dish. Enjoy this vibrant, delicious meal!