Red Snapper Veracruz Style


  • 2 lbs red snapper fillets
  • 2 lemons, cut in half
  • 4 tbs sesame oil
  • 1 cup onion, minced
  • 5 cloves garlic, crushed
  • 1 (16 oz) can whole Italian tomatoes, drained and chopped
  • 1 small bunch parsley, chopped
  • 2 tbs vinegar
  • 2 tbs red wine
  • kosher salt and black pepper to taste
  • 2 tsp Mexican oregano
  • 2 sprigs fresh thyme
  • 1 tsp sugar
  • 1/4 cup water
  • 10 large green olives, pitted
  • 2 jalapeno peppers, sliced
  • 2 tbs olive oil


  • Rub fish with lemon on all sides.
  • Add sesame oil to a saute’ pan and using medium heat fry fish for about 1 minute on each side.
  • Remove fish to a baking dish.
  • In the same pan, saute’ the onion, garlic and tomatoes for about 5 minutes, stirring occasionally.
  • Add the parsley, vinegar, wine, salt, pepper, oregano, thyme, sugar and water and cook for an additional 5 minutes.
  • Cover the fish with the sauce, then top with olives and jalapenos.
  • Sprinkle with a little olive oil the bake in a preheated 325 degree oven for about 30 minutes or until fish is cooked through and flakes easily.

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