Snapper Veracruz

Pat the fish fillets dry with paper towels. Season both sides generously with salt and pepper.

Dice the onion and mince the garlic. If using capers in brine, drain and rinse lightly. Pit and halve the olives if necessary.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 5 minutes.

Stir in the minced garlic and paprika; cook for 30 seconds until fragrant. Add the canned tomatoes, olives, and capers. Bring to a simmer and cook for 5 minutes to blend flavors. Season with a squeeze of citrus juice and adjust salt and pepper to taste.

While the sauce simmers, heat 2 tbsp olive oil in another skillet or push the sauce to the side and use the same pan over medium-high heat until shimmering. Carefully place the fish fillets skin-side down (if skin-on) and cook for 4–5 minutes until the skin is crispy and the flesh is opaque halfway through.

Gently flip the fillets and cook for 2–3 minutes more until cooked through and flakes easily with a fork. Do not overcook.

Nestle the cooked fish fillets into the simmering tomato-olive sauce, or spoon the sauce over the fillets plated individually.

Garnish with fresh cilantro or parsley, a pinch of citrus zest if desired, and serve immediately with warm corn tortillas, rice, or crusty bread.