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Veracruz Red Snapper

En español | You can buy a mixture of capers and green olives stuffed with pimiento to use in this recipe. It's called alcapanado and is available in Latin markets

8 servings


  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 medium tomatoes, peeled, seeded and finely chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 jalapeño pepper, seeds and white vein removed, cut into strips, or 1/4 cup canned jalapeño pepper
  • 1 tablespoon capers
  • 6 stuffed green olives, sliced
  • 2 red snapper fillets (or use any other white fish), cut into 8 4-ounce pieces


  1. Heat oven to 350ºF. Heat oil in a medium skillet over medium-high heat and sauté onion and garlic for about 3-4 minutes. Do not allow the garlic to brown.

  2. Add tomatoes, cinnamon, and cloves. Cook on low for 3 minutes. Add the jalapeño, capers, and olives and continue cooking for another 2 minutes.

  3. Place the fish in a 13 x 9 x 2-inch baking dish that has been coated with nonstick cooking spray and cover with sauce. Bake for 25-30 minutes or until fish flakes easily with a fork.


This recipe is from the book Cocinando para Latinos con Diabetes (Diabetic Cooking for Latinos) by Olga V. Fusté, published by the American Diabetes Association (ADA).

Courtesy of the American Diabetes Association®

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