Snapper Veracruz Recipe

Experience the vibrant flavors of Mexico with this Snapper Veracruz recipe, inspired by the renowned Soboloco restaurant! Succulent snapper fillets are pan-seared to perfection and then simmered in a zesty sauce of tomatoes, olives, jalapeños, and fresh cilantro. This easy-to-follow recipe delivers an authentic taste of Veracruz in just 45 minutes. Perfect for a weeknight dinner or a special occasion!

Prep Time 15 mins
Cook Time 45 mins
Calories 1288.7 kcal
Protein 127g
Rating 4.8 (5 Reviews)
Snapper Veracruz 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Snapper Veracruz

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How to Make Snapper Veracruz

  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet or sauté pan over medium-high heat.
  2. Season snapper fillets (about 1 lb) with salt and pepper. Add fillets to the hot pan and sear for 3-4 minutes per side, until golden brown.
  3. Add 2 cloves minced garlic, 1 jalapeño pepper (finely chopped, remove seeds for less heat), 1/2 cup chopped onion, 1/2 cup pitted Kalamata olives (halved), and 1 cup chopped tomatoes to the pan.
  4. Sauté for 2 minutes, stirring occasionally. Pour in 1/4 cup dry sherry and scrape up any browned bits from the bottom of the pan.
  5. Add 1 cup tomato juice and simmer for 2 minutes, allowing the sauce to slightly thicken.
  6. Stir in the juice of 1 lime, 1/4 cup chopped fresh cilantro, and season to taste with additional salt and pepper.
  7. Serve immediately over rice or with warm tortillas.

Nutrition Information (Approximate per serving)

Sodium

53 g

Sugar

61g

Fat

54g

Carbs

11g