How to Make Veracruz-Style Red Snapper

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For the Sauce:

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/3 cup white onion, finely diced
• 2 cups roma tomatoes, seeds removed and diced small about 3 tomatoes
• 2 tbsp jarred pickled jalapeños, finely diced
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 cup canned crushed tomatoes
• 1/2 cup pimiento-stuffed olives, sliced
• 1 tbsp capers, drained and rinsed
• 1/2 tsp dried oregano
• 1 tbsp fresh lime juice
• 1 tbsp fresh parsley, finely chopped

For the Red Snapper:

• 2 filets (6–8 oz each) red snapper (or other white, flaky fish)
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp avocado oil (or neutral oil)

For the Zucchini and Squash:

• 1 tbsp olive oil
• 1 medium zucchini, halved lengthwise and sliced thin
• 1 medium yellow squash, halved lengthwise and sliced thin
• kosher salt, to taste
• black pepper, to taste
• 1 lime, cut into wedges for serving

For the Sauce:

1. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the minced garlic and diced onion and sauté, stirring, until the onion is soft, about 3 minutes.
2. Add the diced roma tomatoes, finely chopped pickled jalapeños, salt and pepper. Cook and stir for another 3 minutes to loosen the tomatoes.
3. Pour in the canned crushed tomatoes and reduce the heat to low. Stir in the sliced olives, rinsed capers, dried oregano, lime juice and chopped parsley. Cover and keep the sauce at a gentle simmer while you prepare the fish.

For the Red Snapper:

1. Pat the fish filets dry and season both sides with kosher salt and freshly cracked black pepper.
2. Heat a nonstick skillet over medium-high heat and add the avocado oil. When the oil is very hot, place the fish skin-side down. Press gently with the back of a spatula to keep the skin flat against the pan (this prevents curling).
3. Cook, pressing occasionally, until the fish is nearly opaque through most of the filet but still slightly raw at the very top, about 6 minutes. Carefully flip the filets with a sturdy spatula and cook until the other side is golden and cooked through, about 3 more minutes. Transfer the cooked fish to a wire rack or plate and let rest for 2–3 minutes.

For the Zucchini and Squash:

1. Using the same skillet over medium-high heat, add 1 tablespoon of olive oil. Add the sliced zucchini and yellow squash, season with salt and pepper, and cook, stirring occasionally, until tender and lightly golden on the edges, about 5 to 6 minutes.
2. To serve, arrange the sautéed zucchini and squash on a serving platter. Place the fish on top and spoon the warm Veracruzana sauce over each filet. Serve with lime wedges and enjoy.