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Red Snapper Veracruz-Style

Red Snapper Veracruz-Style Recipe

  • Four 8-ounce skinless red (or other) snapper fillets
  • 2 limes, cut in half
  • About 1 tablespoon salt
  • 4 ripe large tomatoes (about 2 pounds)
  • 1 large white onion, cut in half and then into very thin slices (about 3 cups)
  • 6 bay leaves
  • ½ cup chopped fresh cilantro
  • 12 fresh sprigs thyme
  • 3 Rosa’s Pickled Jalapeños or bottled pickled jalapeños, stemmed and coarsely chopped or sliced, plus 3 tablespoons of the pickling juices, plus (optional) chopped jalapeños for garnish
  • 12 garlic cloves
  • ½ cup pitted small Manzanilla (Spanish) olives
  • 2 tablespoons tiny (nonpareil) capers
  • 3 tablespoons olive oil
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 397kcal (20%)
Total Fat 19g (29%)
Saturated Fat 3g (15%)
Cholesterol 179mg (60%)
Total Carbohydrate 16g
Dietary Fiber 5g
Sugars 8g
Protein 43g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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