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When the need for a quick, flavorful meal strikes after a long day, this Quick Mediterranean Fish with Tomatoes and Olives is just the answer. Picture this: tender fish fillets lightly dusted and sautéed to perfection, while a medley of fresh tomatoes, briny olives, and zesty spices comes together to create a delightful sauce that dances on your palate. It’s a simple yet elegant dish inspired by the vibrant flavors of Mediterranean cuisine.

I stumbled across this recipe one evening while rummaging through my pantry, and it quickly became a go-to for busy weeknights. Imagine serving your family a wholesome meal rich in omega-3s, with just a hint of heat from pickled jalapeños and the aromatic warmth of garlic and herbs. Whether you opt for red snapper, mahi mahi, or even Pacific cod, the result is nothing short of a culinary escape, transforming an ordinary dinner into a tasty delight that brings smiles all around the table. Get ready to impress with this easy-to-make dish that’s as beautiful as it is delicious!

Why is Veracruz Style Red Snapper a must-try?

Simplicity at Its Best: This dish is a breeze to prepare, making it ideal for hectic weeknights.

Flavor Explosion: The harmonious blend of fresh tomatoes, olives, and pickled jalapeños creates a robust and exciting sauce.

Versatile Options: Enjoy this recipe with various fish like cod or mahi mahi, tailored to your preference.

Health Benefits: With plenty of omega-3 fatty acids, this meal is not only tasty but also nutritious.

Crowd Pleaser: Whether for family dinners or entertaining guests, this vibrant dish steals the spotlight!

Transform your weeknight routine with this zesty delight, perfect for anyone tired of fast food!

Veracruz Style Red Snapper Ingredients

For the Fish

Boneless Skin-On Fish Fillets – Choose red snapper, mahi mahi, or Pacific cod for the best results. This recipe shines with your favorite seafood choice!

For the Coating

Flour – Lightly dust the fish to create a lovely crust. Consider using gluten-free flour for a substitute.

For the Sauce

Extra Virgin Olive Oil – Essential for sautéing, adding rich flavor. Opt for high-quality oil to enhance the taste.
Minced Onion – Provides sweetness and depth to the sauce. Shallots can be an alternative for a milder flavor.
Minced Garlic – Adds aromatic and savory elements. Watch carefully to avoid burning.
Minced Pickled Jalapeños – Delivers heat and tanginess. Adjust according to your spice preference.
Liquid from Pickled Jalapeños – Infuses extra flavor into the dish. Vinegar can be a quick substitute.
Capers – Adds a briny kick to the flavor profile. Rinsing salt-packed capers before use is recommended.
Dried Mexican Oregano – Enhances the herby essence of the sauce. Regular oregano can stand in if needed.
Bay Leaves – Imparts subtle depth to the sauce. Don’t forget to remove them before serving.
Fish or Chicken Stock – Creates a rich base for the sauce. Homemade stock yields the best flavor.
Fresh Lime Juice – Brightens the dish with acidity. Lemon juice is a fine alternative if you’re out of lime.
Roughly Chopped Green Olives – Contribute a zesty complexity to each bite. Feel free to use any variety you enjoy.
Peeled, Seeded, and Chopped Tomatoes – Adds freshness and body to the sauce. Frozen tomatoes work in a pinch when fresh aren’t available.
Chopped Flat Leaf Parsley & Cilantro – Brings vibrant freshness as a finishing touch. Interchange herbs to suit your taste.

Elevate your weeknight dinners with this easy and scrumptious Veracruz Style Red Snapper that’s sure to satisfy any craving!

How to Make Veracruz Style Red Snapper

Prepare the Fish: Lightly dust the boneless fish fillets with flour and season them with salt. This will give the fish a nice crust while cooking, enhancing flavor and texture.
Sauté the Aromatics: In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced onion and sauté until it becomes translucent, about 3-4 minutes, releasing its sweetness.
Add Flavorful Ingredients: Stir in the minced garlic, pickled jalapeños, and capers, cooking briefly until fragrant, about 1 minute. This combo establishes a robust base for the sauce.
Create the Sauce: Incorporate the dried Mexican oregano, bay leaves, fish or chicken stock, and fresh lime juice into the skillet. Bring the mixture to a gentle simmer, allowing flavors to meld beautifully.
Cook the Fish: Carefully add the dusted fish fillets to the skillet, cooking for 6-8 minutes until the fish is opaque and flakes easily with a fork—your cue that it’s perfectly cooked!
Finish the Dish: Stir in the roughly chopped green olives and peeled, seeded tomatoes, cooking until the tomatoes are softened, about another 3-4 minutes. The sauce should be vibrant and thick.
Garnish and Serve: Remove the bay leaves, then finish with freshly chopped parsley and cilantro. Serve immediately to enjoy the flavors at their peak!

Optional: Pair with boiled baby redskin potatoes for a delicious side dish.

Exact quantities are listed in the recipe card below.

Expert Tips for Veracruz Style Red Snapper

Fresh Ingredients Matter: Always use fresh fish for the best flavor and texture in your Veracruz Style Red Snapper. Check for bright eyes and a clean scent.
Watch Cooking Time: Avoid overcooking the fish; it should flake easily and remain moist. Use a timer to achieve perfect doneness every time.
Adjust the Heat: Taste the sauce as you go. If you prefer more heat, feel free to increase the amount of pickled jalapeños or add fresh chili peppers.
Flavor Boosts: Enhance your sauce by adding more garlic or fresh herbs. A splash of white wine can also elevate the flavors further.
Plan Your Sides: Pair with bulgur, quinoa, or a mixed green salad to build a well-rounded meal that complements the fish beautifully.

Veracruz Style Red Snapper Variations

Feel free to get creative with this recipe, enhancing flavors and making it your own!

Different Fish: Swap out red snapper for mahi mahi, or use Pacific cod for a milder flavor. Each fish brings its unique taste to the dish.
Gluten-Free Option: Replace regular flour with gluten-free flour for dusting. This way, everyone can enjoy the deliciousness without worries!
Extra Vegetables: Toss in bell peppers or zucchini for added color and nutrition. They will soften in the sauce, making each bite delightful and wholesome.
Herb Tweaks: Exchange flat leaf parsley for fresh dill or basil for a twist. Each herb will offer a different aromatic experience in the sauce.
Zest Up With Citrus: Add a bit of orange zest along with lime juice for a vibrant citrus flavor that brightens the dish even more.
Spicier Kick: Include small diced fresh chili peppers with the jalapeños for an extra layer of heat. Just a few will take the spice level up a notch.
Saucy Textures: Stir in some drained chickpeas or white beans while simmering the sauce for additional protein and a satisfying, creamy texture.
Olive Varieties: Mix it up by using a combination of olives such as Kalamata or Castelvetrano. Each type brings its unique briny goodness, enhancing the dish’s complexity.

Enjoy the journey of flavor and make this dish uniquely yours!

Make Ahead Options

These Veracruz Style Red Snapper fillets are perfect for meal prep enthusiasts looking to streamline their busy weeknights! You can fully prepare the sauce—mincing the onions, garlic, and pickled jalapeños; adding the olives, tomatoes, and seasonings—up to 3 days in advance. Simply refrigerate it in an airtight container. When you’re ready to cook, gently reheat the sauce in a skillet, then add the fish fillets and cook for 6-8 minutes until opaque. This method ensures your meal is just as delicious and fresh without the stress. Enjoy the convenience while savoring vibrant Mediterranean flavors in every bite!

How to Store and Freeze Veracruz Style Red Snapper

Fridge: Store cooked Veracruz Style Red Snapper in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave to avoid overcooking.

Freezer: For long-term storage, freeze the cooked fish in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: To retain moisture, reheat the fish in a pan with a splash of olive oil or broth over low heat until warmed through.

Make-Ahead: Prepare the sauce and fish a day in advance. Store in the refrigerator and simply reheat when ready to serve for a quick weeknight meal.

What to Serve with Veracruz Style Red Snapper?

Create a complete Mediterranean meal with complementary dishes that enhance the vibrant flavors of your fish.

Boiled Baby Reds: These tender potatoes provide a creamy texture that balances the boldness of the fish sauce, perfect for soaking up all that delicious flavor!
Mixed Green Salad: A crisp salad with lemon vinaigrette adds refreshing brightness to the meal. Toss in some cucumber and cherry tomatoes for extra crunch and color.
Cilantro Lime Rice: This fragrant rice dish echoes the zesty notes in the Veracruz sauce while providing a fluffy, filling base. Its lightness lets the fish shine!
Grilled Asparagus: The slightly charred and smoky asparagus adds a delightful contrast to the dish. Their vibrant flavor enhances the Mediterranean experience.
Chickpea Salad: A protein-packed salad with chickpeas, diced bell peppers, and a zesty dressing adds a hearty touch that beautifully complements the fish.
White Wine: Pair the meal with a glass of crisp Sauvignon Blanc or a refreshing Pinot Grigio. Their acidity will enhance the richness of the dish and cleanse the palate.
Lemon Sorbet: For dessert, finish your meal with a light and refreshing lemon sorbet. It’s the perfect way to cleanse your palate after the bold flavors of the main course.

These delectable pairings will elevate your dining experience, transforming your weeknight dinner into a vibrant Mediterranean feast!

Veracruz Style Red Snapper Recipe FAQs

What type of fish should I use for this recipe?
You can use boneless skin-on red snapper, mahi mahi, or Pacific cod. Each of these fish offers a unique flavor and texture, so feel free to select based on your preference or what’s available at your local market. If you’re looking for alternatives, you could also consider tilapia or halibut.

How long can I store cooked Veracruz Style Red Snapper in the fridge?
Cooked Veracruz Style Red Snapper can be stored in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing it up to maintain freshness. Reheat gently on the stovetop or microwave to avoid overcooking.

Can I freeze Veracruz Style Red Snapper?
Absolutely! You can freeze cooked fish in a freezer-safe container for up to 2 months. To do so, cool the dish completely, then transfer it to an airtight container or freezer bag, ensuring all excess air is removed. When you’re ready to enjoy it, thaw it in the refrigerator overnight before reheating.

What is the best way to reheat leftovers without drying them out?
To retain moisture when reheating your fish, add a splash of olive oil or a bit of fish or chicken broth to the pan. Heat it over low to medium heat until it’s warmed through, stirring occasionally. This method ensures that the fish remains juicy and flavorful.

Are there any dietary considerations I should keep in mind?
This recipe is packed with healthy omega-3 fatty acids, making it a wonderful choice for a balanced diet. If you have any allergies, be cautious of the capers and pickled jalapeños, as they can contain preservatives. For a gluten-free option, simply replace the flour used for dusting the fish with a gluten-free flour alternative.

What if I don’t have fresh herbs or lime juice?
No worries! If fresh herbs aren’t on hand, you can use dried herbs instead; just use about a third of the amount called for in the recipe. For lime juice, fresh lemon juice works beautifully as a substitute, adding that same citrus brightness to the dish.