Snapper Veracruz

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La Cocina Goya

Mexican-Style Fish in Tomato Sauce

This classic fish recipe hails from the coastal Mexican state of Veracruz. Red snapper filets are slow simmered in a rich sauce, spiked with GOYA® White Cooking Wine and thickened with GOYA® Tomato Paste. Garlic, jalapeños, GOYA® Spanish Capers and Olives are added to the dish to round out the full flavor of this traditional Mexican recipe.

  • Ingredients
  • Directions


red snapper filets (about 2 lb.) or other firm white fish, like sea bass or halibut


limes, juiced (about 2 tbsp.)


medium onion, sliced into ¼” rings


jalapeños, seeded and cut into ¼” strips from 1 can (11 oz.) GOYA® Jalapeño Peppers

1 tsp.

GOYA® Minced Garlic,or 2 cloves garlic, finely chopped


large tomato, seeded and cut into ¼” strips

1 cup

clam broth


dried oregano



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Step 1

On large plate, season fish filets with Adobo and lime juice. Set in refrigerator.

Step 2

Heat oil in large skillet over medium heat. Stir in onion and cook, stirring often, until softened, about 10 minutes. Stir in jalapeños and garlic; cook for about 2 minutes more. Add tomato strips, tomato paste, clam broth, wine and oregano to skillet; increase heat to high. Bring wine mixture to boil, stirring often until tomato paste dissolves; reduce heat to medium low. Simmer, stirring occasionally, until sauce thickens, about 10 minutes. Stir in capers and olives.

Step 3

Add reserved fish fillets to skillet with sauce. Carefully spoon sauce over fillets to cover completely. Gently simmer until fish is tender and flakes easily with a fork, about 5-7 minutes. Serve fish with sauce and rice.

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