Serves: 6
Time: 45 minutes

Veracruz-Style Red Snapper Fillets With Tomatoes, Capers, and Olives

Serves: 6
Time: 45 minutes


3 plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled and thinly sliced
4 green onions, thinly sliced
1 jalapeño pepper, halved, stemmed, seeded, deveined, and minced
1 cup pitted green olives, sliced
1/4 cup drained capers
3 cups diced canned tomatoes
Kosher salt and freshly ground black pepper
6 fresh snapper fillets, about 8 ounces each and 1 inch thick
2 tablespoons fish broth or chicken broth
4 tablespoons chopped fresh cilantro or flat-leaf parsley for garnish


Heat a large skillet or sauté pan over medium-high heat. Add 3 tablespoons of the olive oil and scatter in the garlic slices. As soon as they start to sizzle, add the green onions, jalapeño, olives, and capers. As soon as they begin to sizzle, add the tomatoes and a pinch each of salt and pepper. Stir well and let the mixture simmer until the tomatoes cook down slightly and smell very fragrant, 10 to 15 minutes. Taste and adjust seasonings. Meanwhile, pat the snapper fillets dry with paper towels. Season them on both sides with salt and pepper to taste.

Over medium-high heat, heat another large skillet and add the remaining 2 tablespoons olive oil. As soon as the oil is hot enough to swirl, add the fillets, placing them with their most attractive sides down. When their undersides are golden, after 5 to 7 minutes (3 minutes for thinner fillets), use a spatula to turn them over. Cook for 2 to 5 minutes more, or until the fish is firm and opaque at the center when pierced with the tip of a small knife. Remove the fillets from the skillet to a heated platter and cover with aluminum foil. Pour off the fat and transfer the tomato mixture to the skillet in which you cooked the fish fillets. Add the 2 tablespoons of broth, stir and scrape to dissolve the pan deposits into the sauce and continue simmering over medium-high heat for 2 to 5 minutes until the sauce is thick. Add salt and pepper to taste. Transfer a snapper fillet to each warmed serving plate or a large warm platter and spoon the sauce on top. Garnish with cilantro or parsley and serve.

Reprinted from Wolfgang Puck Makes It Easy by Wolfgang Puck. Rutledge Hill Press, A Division of Thoman Nelson Publishers, Inc. copyright © 2004.

From the Cookbook

Wolfgang Puck Makes It Easy

Wolfgang Puck Makes It Easy

Photos By: Ron Manville
Photo By: Ron Manville

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