Red snapper fillets in a tomato-bell pepper sauce with capers and olives (Pescado a la Veracruzana) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 198) by Rick Martinez

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Notes about this recipe

  • Eat Your Books

    Can substitute black bass fillets or striped bass fillets for red snapper fillets; and pickled pepperoncini peppers or pickled banana peppers for pickled guëro chiles.

  • innerharbors on May 23, 2025

    Enjoyed this a lot and especially enjoyed it as an easy weeknight meal. No chance of finding skin-on red snapper so used Pacific rockfish which pan-fried wonderfully. Will make this often.

  • nicolepellegrini on May 07, 2025

    Nice version of Veracruzana, maybe not my favorite though (I think I like it when the sauce is more tomato-forward vs. peppers. I lost the crispy skin even using a nonstick pan.

  • SpatulaCity on January 09, 2025

    Tasty preparation. Fish counter didn’t have snapper, but recommended sole in its place. Loved it with its big helping of veggies on top! I can see the veggies being nice and simple on chicken as well.

  • bernalgirl on July 10, 2022

    Great recipe, great directions. I served the sauce along side and those of us who had the fish and sauce together enjoyed the complexity of flavors. I used rock cod, which is similar to snapper in size and texture. I look forward to making this again.

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