The “Veracruz-style” recipe is one of the most popular and talked about red snapper recipes out there. It is really great because you have so many options with it, not to mention it is pretty healthy (as are most of the red snapper recipes below).
The salsa combines sweetness from watermelon; acid from tomatoes and lime; a bit of heat from the chile; and a pop of herbal freshness from cilantro and mint. It pairs particularly well with red snapper and would be lovely with most any mild white fish.
Flaky, fresh snapper stands up to the bright, acidic bite of vinegar-pickled peppers. Brighten up any fish dish with these peppers; snapper is just our favorite options. U.S.-sourced snapper from the southeast Atlantic, Gulf of Mexico, and Hawaii are the best sustainable choices. Learn more at seafoodwatch.org.
It’s quick and easy to prep, packed with nutritious components, vibrantly flavored, and since your entire meal is prepped in one 9x13-inch pan, clean-up is an absolute breeze. If you’d rather, you can substitute similarly sized tilapia or flounder fillets for the snapper.