Entree: United States – Florida – Snapper Veracruz (Pan-seared snapper finished in a bright tomato, olive, caper and jalapeño braise)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 4 red snapper fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 medium yellow onion, thinly sliced (8 oz / 225 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 medium tomatoes, diced (about 1 1/2 cups / 375 g)
- 2 jalapeños, seeded and sliced (about 2 oz / 60 g)
- 1/2 cup (75 g) pitted green olives, halved
- 2 tbsp (20 g) capers, rinsed
- 1/3 cup (80 ml) dry white wine (or fish stock)
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat snapper fillets dry, season both sides with 1/2 tsp salt and the black pepper. Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
2. Add fillets skin-side down and sear 3–4 minutes until skin is crisp; carefully flip and cook 1–2 minutes more until just cooked through. Transfer fillets to a warm plate and tent with foil.
3. In the same skillet, add the sliced onion and a pinch of salt; cook over medium heat 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the diced tomatoes, jalapeños, olives, capers, white wine, bay leaf, oregano and sugar if using. Bring to a simmer and cook 6–8 minutes until the sauce thickens slightly and flavors meld.
5. Return the snapper to the skillet, spoon sauce over the fillets, cover, and gently simmer 2–3 minutes to reheat and finish cooking. Taste and adjust seasoning with remaining salt and lime juice.
6. Remove bay leaf, sprinkle with chopped cilantro, and serve the fillets with spoonfuls of the sauce.