Red Snapper VeracruzRecipe posted in: Lunch/Dinner
Red Snapper Veracruz is perfect for dinner parties. That’s because it looks elegant and tastes delicious, but it’s simple to make and it’s totally guilt-free. Although traditionally made with snapper, this dish also lends itself to other fish, such as Tilapia, catfish and grouper, so feel free to experiment.
Complete with a homemade sauce, this traditional dish checks off the delicious and diet-friendly boxes. Yielding four full servings, it’s perfect to share with the family or pack up to enjoy throughout the week.
For the homemade red sauce, thoroughly blend tomatoes, onion, garlic jalapeno, oregano, rosemary and salt until it forms a puree. Simply cook red snapper or fish of choice in a nonstick skillet for about three minutes, adding in homemade sauce and cooking the snapper for another three to five minutes. Serve in a bowl with the homemade sauce, and prepare your taste buds to experience all the delicious flavors that accompany Red Snapper Veracruz!
Pro tip: Keep the skin on the snapper gives the dish a more colorful presentation.
Looking for more seafood recipes for your low carb meal plan? Check out these delicious ideas:
- Cauliflower Rice Shrimp Fajita Bowl >
- Avocado Shrimp Burger >
- Keto Crab Cakes >
- One Pan Moroccan-Spiced Salmon Salad >
- Simple Baked Halibut >
Eat clean and get healthy with delicious fully prepared meals designed to help you lose weight! Learn more about the South Beach Diet >
Phase: Weight Loss Phase, Weight Maintenance Phase
- 0.5 Healthy Fat
- 1.5 Protein
- 1 Vegetables
- 1 ¼ cups canned diced tomatoes with juice
- 1 medium onion, cut into chunks
- 2 garlic cloves, peeled
- 1 jalapeno pepper, halved and seeded
- ½ tsp. dried oregano
- ¼ tsp. dried rosemary
- ½ tsp. salt
- 4 tsp. extra-virgin olive oil
- 4 (6-oz.) red snapper fillets, with skin
- ¼ cup pitted green olives, coarsely chopped
- 2 tsp. nonpareil capers, drained and rinsed
- In a blender, combine the tomatoes and their juice, onion, garlic, jalapeno, oregano, rosemary, and ¼ teaspoon of the salt. Puree until smooth.
- In a large nonstick skillet, heat the oil over medium heat. Make a few 2-inch cuts in the side of the fillets, just through the skin (to prevent the fillets from curling).
- Season the snapper with the remaining ¼ teaspoon salt. Add the fish to the skillet, skin-side down, and cook until the skin is crisp, about 3 minutes. Transfer the fish to a platter.
- In the same skillet, combine the tomato mixture, olives and capers. Cook until the flavors are combined, 3 minutes. Return the fish to the pan, skin-side up, and cook until the fish just flakes when tested with a fork, 2 minutes longer.
- Transfer the fish, skin-side up, to 4 shallow bowls and top evenly with the sauce. Serve hot.