Orange Snapper Veracruz is an iconic dish of Mexican cuisine, especially from the Veracruz region. This traditional dish has its roots in the colonial era, when Spanish influence merged with local indigenous techniques and flavors. The result is a perfect combination of fresh fish from the Gulf of Mexico with Mediterranean ingredients like olives and capers, although this recipe highlights simpler but no less delicious flavors.
In different parts of Latin America, "orange snapper" may be known as red snapper, Colorado snapper, or simply snapper, which reflects its popularity in coastal areas where this fish is abundant. In countries like Colombia, Venezuela, or Cuba, the preparation may vary slightly, but it always maintains the freshness and characteristic flavor of the sea fish combined with fresh vegetables and seasonings.
How to Prepare Orange Snapper Veracruz
To begin this recipe, heat olive oil in a large non-stick skillet over medium heat.
Add onion along with garlic and sauté for 7 minutes or until tender and fragrant.
Add yellow bell pepper and the stewed Mexican-style tomatoes with jalapeño peppers, and cook over medium-high heat for 3 minutes to enhance their flavors.
Place the orange snapper in the skillet and sprinkle with garlic powder and ground chili.
Cover the skillet, reduce the heat, and simmer for 5 minutes.
Carefully turn the fish over, cover again, and simmer for an additional 5 minutes, or until the fish flakes easily with a fork.
Transfer the snapper to individual plates, reserving the cooking sauce left in the skillet.
Keep the fish warm while placing the skillet with the sauce over medium-high heat and cooking for 3 minutes, or until the sauce thickens slightly.
Finally, serve the thickened sauce over the fish to enjoy this delicious and traditional Veracruz dish.
