Delicious Living
  • 4 red snapper fillets (1 1/2 to 2 pounds total)
  • Juice of two limes
  • 1 teaspoon oregano
  • Salt and freshly ground pepper (to taste)
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 6 cloves garlic, diced
  • 4 medium tomatoes, chopped
  • 1/2 cup sliced green olives
  • 3 pickled jalapeños, diced
  • 1 tablespoon capers, rinsed
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Lime wedges (for garnish)

Red Snapper Veracruz

Mitchell Clute | Delicious Living
  • Serves: 6 people
  • Calories per serving: 203

The coastal cuisine of Veracruz exhibits a definite Mediterranean influence. This sauce complements virtually any white fish.

  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.

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

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