Veracruz-style Red Snapper

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Veracruz-style Red Snapper


  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 3/4 cup thinly sliced white onion
  • 2 tablespoons white wine
  • 3 cups diced Roma tomatoes
  • 1/2 cup sliced or chopped green olives
  • 1/4 cup capers
  • 1 bay leaf
  • 1 teaspoon Mexican oregano
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/2 teaspoon salt
  • 2 tablespoons chopped parsley, divided
  • 1 tablespoon key lime juice
  • 1/2 cup water
  • 6 (5-ounce) Red Snapper fish filets


Preheat oven to 350 degrees.

Place olive oil in a large frying pan over medium-high heat. When hot, add onion and garlic. Sauté until translucent, about 8 minutes. Add wine and reduce 30 seconds, until liquid is evaporated. Add tomatoes, olives, capers, bay leaf, oregano, TABASCO® Sauce, salt and first tablespoon of parsley. Reduce heat to medium-low and simmer for 10 minutes. Stir in lime juice and water.

Place fish fillets in a shallow baking dish. Cover with sauce. Bake for 18-20 minutes or until no longer translucent.

Garnish with second tablespoon of parsley.

Makes 6 servings.

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