Snapper De Vera Cruz

Veracruz-style fish is one of Mexico’s most famous seafood preparations, and this version keeps it simple with a shortcut salsa base that still delivers big flavor.

The red snapper fillets get a squeeze of lime before going into the skillet, which firms up the surface slightly and adds that bright acidity the dish is known for. The sauce is picante salsa thickened with tomato paste, so you skip the step of chopping tomatoes, onions, and peppers from scratch.

Simmer the fish gently in the sauce. A hard boil will break the fillets apart. After 15 to 20 minutes, the snapper should flake easily but still hold together when you lift it out. The green olives go in last and boil briefly in the sauce to concentrate it before pouring everything over the fish.

Chef Tips

• Pat the fillets dry before adding lime juice. Moisture on the surface steams instead of searing and dilutes the sauce.
• Use a wide skillet so the fish sits in a single layer. Overlapping pieces cook unevenly.
• Taste the sauce before serving. Picante sauces vary wildly in salt and heat, so adjust accordingly.

Variations

• Add capers alongside the olives for extra brininess, which is traditional in many Veracruz recipes.
• Swap snapper for tilapia, halibut, or any firm white fish.
• Stir in sliced pickled jalapenos if you want more heat.