Red Snapper Veracruz
  • 4 red snapper fillets1 1/2 to 2 pounds total
  • Juice of two limes
  • 1teaspoon oregano
  • Salt and freshly ground pepperto taste
  • 2tablespoons olive oil
  • 1medium white onion, chopped
  • 6cloves garlic, diced
  • 4medium tomatoes, chopped
  • 1/2cup sliced green olives
  • 3pickled jalapeños, diced
  • 1tablespoon capers, rinsed
  • 1tablespoon brown sugar
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground cloves
  • Lime wedgesfor garnish
  1. Preheat oven to 375º.
  2. Place fillets in a baking pan. In a small bowl, mix the lime juice, oregano, and salt and pepper to taste; pour over fish.
  3. In a skillet, heat olive oil and cook the onion until translucent. Add garlic and tomatoes; when these are tender, add the olives, jalapeños, capers, brown sugar, cinnamon, and cloves. Simmer for 10 minutes.
  4. Bake the fish for approximately 15 minutes; pour vegetable sauce over fish and bake for another 15 minutes. Serve with lime wedges.
Recipe Notes
Nutrition Facts
Red Snapper Veracruz
Amount Per Serving
Calories 203
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 203,Fat 7,Perfat 32,Cholesterol 35,Carbo 14,Protein 21