Snapper Veracruz | GOYA

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Snapper Veracruz

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.

Serves 4

Prep time: min.

Total time: 50 min.


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

½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

2 limes, juiced (about 2 tbsp.)

2 tbsp. GOYA® Extra Virgin Olive Oil

1 medium onion, sliced into ¼” rings

3 jalapeños, seeded and cut into ¼” strips from 1 can (11 oz.) GOYA® Whole Pickled Jalapeños

1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

1 large tomato, seeded and cut into ¼” strips

3 tbsp. GOYA® Tomato Paste

1 cup clam broth

½ cup GOYA® White Cooking Wine

1/8 tsp. dried oregano

2 tbsp. GOYA® Capers

½ cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped


4 cups cooked CANILLA® Extra long Grain Rice


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