This Crohn’s-Appropriate Red Snapper Veracruz is a light and flavorful fish dish inspired by traditional Mexican cooking. Fresh snapper fillets are baked until tender, then topped with a vibrant mix of tomatoes, olives, lime, and cilantro. Paleo-friendly and naturally gluten-free, it’s a healthy meal that’s gentle on digestion but full of flavor.

Serves: 4
Prep time: 15 minutes
Cook time: 35–40 minutes

Ingredients

  • 4 red snapper fillets
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced or pressed
  • 2 tablespoons capers
  • Juice of 1 lime
  • 3 Roma tomatoes, seeded and diced
  • ½ cup pitted green olives, sliced
  • 1 medium jalapeño pepper, seeded and chopped (leave some seeds for heat if desired)
  • 1 tablespoon fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions

  1. In a frying pan, heat olive oil and sauté onion until softened.
  2. Add olives, tomatoes, and jalapeño. Cook for 3–4 minutes until tender.
  3. Stir in garlic, cilantro, lime juice, and capers. Cook for 1 minute more. Remove from heat.
  4. Preheat oven to 375°F (190°C). Grease a 13×9-inch baking dish.
  5. Season snapper fillets with salt and pepper. Place in prepared dish.
  6. Bake uncovered for 35–40 minutes, or until fish flakes easily with a fork.
  7. Rewarm the sauce and spoon over baked fish before serving.

Notes

Note: This Veracruz-style dish is light, fresh, and Crohn’s-appropriate. By keeping the spices mild and using fresh herbs, olives, and lime for flavor, you get a nutrient-rich meal that’s gentle on digestion while still bursting with Mediterranean-inspired taste.