Description
A bold and flavorful coastal Mexican dish made with red snapper fillets simmered in a tangy tomato, olive, and caper sauce. Perfect for weeknight dinners or festive occasions.
Ingredients
Scale
- 4 red snapper fillets (6 oz each)
- 1 cup cherry tomatoes, halved
- 1/2 cup green olives, sliced
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 2 tablespoons capers
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 tablespoons white wine vinegar
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Sauté diced onion until soft. Add garlic, tomato paste, oregano, and bay leaves. Cook until fragrant.
- Add cherry tomatoes, olives, capers, vinegar, and salt. Simmer until tomatoes burst and sauce thickens.
- Season red snapper fillets with salt and nestle into the sauce. Spoon sauce over the fish.
- Cover and cook for 8–10 minutes, or until fish flakes easily with a fork.
- Remove bay leaves, adjust seasoning, and garnish with fresh herbs or lime juice.
- Serve hot over rice or with crusty bread.
Notes
- Use pitted olives to save time during prep.
- Add jalapeño if you want a spicier version.
- Sauce can be made ahead and stored for 2 days.
- Don’t flip the fish while cooking to keep it intact.