Veracruz Sauce:
2 tablespoons olive oil
½ medium white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 medium jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
Snapper:
2 teaspoons olive oil
2 (7 ounce) red snapper fillets
½ teaspoon cayenne pepper, or more to taste
salt and pepper to taste
2 medium limes, juiced
Preheat the oven to 425 degrees F (220 degrees C).
Make the sauce: Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, 6 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in capers and caper juice.
Add tomatoes, olives, and jalapeño; cook and stir until tomatoes begin to collapse and jalapeño softens, about 3 minutes. Remove from the heat and stir in oregano.
Make the snapper: Brush 1 teaspoon oil over the bottom of two small baking dishes. In each dish, add 1 tablespoon sauce, followed by a snapper fillet. Season with cayenne pepper, salt, and black pepper. Cover with more sauce, then drizzle lime juice over top.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
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