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Veracruz Style Red Snapper (Or Cod Or Mahi Mahi Or...)

Closely adapted from Saveur
Course Entree
Cuisine Mexican
Author TheSpicedLife


  • 4 6-8 oz boneless fillets of skin-on red snapper, I used skinless, boneless cod and mahi mahi
  • 1/2 cup flour
  • 6 T extra virgin olive oil
  • 1 small onion, minced
  • 2 pickled jalapenos, minced
  • 3 T liquid from pickled jalapenos
  • 2 T capers, rinsed and drained if salt packed
  • 1/2 t dried Mexican oregano
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup fish or chicken stock, I used chicken
  • 1/4 cup fresh lime juice
  • 8 large green olives, roughly chopped
  • 3 large tomatoes, peeled, seeded and chopped (I used frozen from last summer)
  • 2 T roughly chopped flat leaf parsley
  • 2 T roughly chopped cilantro


  1. Heat the oven to 200 F, then turn it off but leave shut (you will use it to keep the fish warm).
  2. Season the fish fillets with salt and pepper and then dredge them in flour, shaking off the excess.
  3. Heat 2 tablespoons of the oil in a large nonstick pan. Cook the fish, 2 fillets at a time, until golden on both sides and cooked through (if using red snapper with skin the instructions say to press down on the fish to prevent curling, not necessary with the fish I used). Cooking the fish will take about 4 minutes. Transfer the fish when cooked to a plate in the warm oven. Repeat with the next 2 fillets (using another 2 tablespoons of oil).
  4. Add the remaining oil to the pan and when it is hot add the onions. Cook, stirring occasionally, for 10 minutes and then add the pickled jalapenos, the pickling liquid, capers, oregano, garlic and bay leaves. Cook, stirring, until the garlic is fragrant, about 3 minutes.
  5. Add the stock, lime juice, olives, tomatoes, parsley and cilantro and cook for another 5 minutes to meld the flavors. Season to taste with salt and pepper.
  6. Transfer the fish to plates and pour the sauce over them.