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Red Snapper Vera Cruzana


Red Snapper Vera Cruzana

Red Snapper Vera Cruzana



Recipe Servings


Recipe Cook Time


Fillets of red snapper smothered in a tangy tomato sauce with olives, capers, raisins and toasted almonds. A delicious fish recipe from Mexico.


  • 2 red snapper fillets (Medium size)

    Juice of half lemon


    Black pepper


    For the sauce:

    2 blanched tomatoes; 2 cloves garlic; 2 green chillies; Salt (Blend these together to make a fine sauce)

    Olive oil

    1 onion, chopped

    3 Tbsp tomato puree

    5-6 green olives, sliced

    3-4 green capers

    5-6 black olives, sliced

    5-6 raisins

    2 Tbsp toasted sliced almonds


    Black pepper


Take the red snapper fillets and sprinkle salt, pepper, lemon juice and parsley on it. Cover and keep it aside.

In a pan add oil and chopped onion. Saute till onions are pink.

Add the tomato-garlic-chilli sauce and some tomato puree. Let it cook for 4-5 minutes.

Add the green and black olives, capers, oregano, raisins, toasted almonds and black pepper. Cook for a minutes.

In an ovenproof dish place the marinated red snapper fillets. Pour the freshly made sauce over it.

Cover with foil. Bake at 180 degrees C for 25-30 minutes.

Key Ingredients: black pepper, lemon juice, tomato, garlic, green chillies, onion, almonds, oregano, raisins, fish fillet, olives, capers, tomato puree, Olive oil, Parsley, Salt,