Red Snapper a la Veracruzana
View original ↗
The Defined Dish · by Alex★ 5.0 (4)

Red Snapper a la Veracruzana

NUTRITION · PER SERVING30M COOK
CAL 34%·PRO 96%
CARBS 45G27% OF CAL
12G FIBER15G OTHER19G TOTAL SUGAR
FAT 37G49% OF CAL
5G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A whole red snapper baked in a vibrant tomato sauce with olives, capers, and jalapeños. A classic Mexican preparation that is bold, bright, and aromatic.

mainmexicanfishdairy freegluten free
View the full recipe on The Defined Dish →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 1 tbsp extra virgin olive oil
  • 2 cloves minced garlic
  • 1/3 cup white onion, finely diced
  • 2 cups roma tomatoes, seeds removed and diced small (about 3 tomatoes )
  • 2 tbsp jarred pickled jalapenoes, very finely diced
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup canned crushed tomatoes
  • 1/2 cup pimiento stuffed olives, sliced
  • 1 tbsp capers, drained and rinsed
  • 1/2 tsp dried oregano
  • 1 tbsp lime juice
  • 1 tbsp parsley, finely chopped
  • 2 [6 - 8 ounce] filets of red snapper ((or any white, flakey fish))
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 1 tbsp olive oil
  • 1 medium zucchini, cut in half lengthwise and sliced thin
  • 1 medium squash, cut in half lengthwise and sliced thin
  • kosher salt, to taste
  • black pepper, to taste
  • 1 lime, cut into wedges (for serving)
PREP
10M
SODIUM
2429MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.