Red Snapper Veracruz




This easy Mexican-inspired dish feels like a beach vacation and comes together in minutes! Delicate Red Snapper is grilled or pan seared and topped with a savory, lightly spicy tomato-herb sauce.  We love it paired with cilantro-lime rice or a simple salad.

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1 TB olive oil, divided
1/2 white onion, minced
2 tsp minced garlic
1 15 oz can fire roasted or diced tomatoes with chilis
1/3 cup sliced green olives
1 TB capers
1 tsp fresh oregano or 1/2 tsp dried oregano
1 bay leaf
1 tsp lime juice
1 tsp lime zest
2 TB parsley, additional for garnish
1 package Red Snapper filets


Heat 2 tsp olive oil over medium heat in a medium sauce pan. Cook onion for 5 minutes, stirring frequently until soft. Stir in garlic and cook for 1 minute. Add tomatoes, olives, capers, oregano, and bay leaf and simmer for 5 minutes. Stir in lime juice, lime zest, parsley, and season to taste with salt and pepper. Keep warm.
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Coat a nonstick grill pan or saute pan with remaining tsp olive oil. Pat Red Snapper filets dry and season with salt and pepper. Grill or pan sear for just 3-4 minutes per side, starting skin side down for crispy results. Serve snapper topped with tomato sauce.
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Tip: If you’re in a hurry you can also cook your Oceanbox Red Snapper filets right in the Veracruz sauce. Just add filets to sauce (spooning some sauce over the top of the filets), cover the pan, and cook over medium heat for 7-8 minutes or until the filets flake easily with a fork.

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