It's More than Tacos and Burritos....Mexican Cuisine!

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Make It's More than Tacos and Burritos....Mexican Cuisine!

There are so many words to describe this dish.  Let me try a few. Delicious, salty, savory, flaky, peppery, tomatoey, olivey, scrumptious, surprising (some of these are made up words lol).... but you will definitely say, May I have MORE please!  This recipe calls for Red Snapper, but any white, firm fleshed fish would work well. Fresh is best, so check with your local fish monger and see what they have to offer! ( This dish is also great when made with veal, pork, lamb or chicken!)

Veracruz-Style Red Snapper 

Prep 15 minutes.  Cook 25 minutes.  Ready In 40 minutes

Ingredients

2 tablespoons olive oil

1/2 white onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper juice

1 cup cherry tomatoes, halved

1/3 cup pitted, sliced green olives (such as Castelvetrano)

1 jalapeno pepper, seeded and chopped

2 teaspoons chopped fresh oregano

2 teaspoons olive oil

2 (7 ounce) red snapper fillets, cut in half

salt and pepper to taste

1/2 teaspoon cayenne pepper, or more to taste

2 limes, juiced

Directions

Preheat oven to 425 degrees F.

Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.

Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.

Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.

Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.

Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

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