Medium1.5 hours
Where it comes from
Originating from the coastal state of Veracruz, this dish reflects the rich blend of Spanish and indigenous culinary influences, drawing from the region's abundant seafood and the colonial legacy of Mediterranean ingredients.
On the Palate
What goes into it
How it's made
- 1
Rinse and pat dry the red snapper, then score the skin.
- 2
In a pan, heat olive oil and sauté onions and garlic until translucent.
- 3
Add tomatoes, olives, capers, pickled jalapeños, and bay leaves, simmering to create a sauce.
- 4
Nestle the red snapper into the sauce, cover, and cook until the fish is flaky.
- 5
Finish with a squeeze of lime juice and season with salt to taste.
