Huachinango a la Veracruzana (Red Snapper with Veracruz sauce)
User Reviews
4.0
3 reviews
Good
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Course
Main Course
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Cuisine
South American, Mexican
Huachinango a la Veracruzana (Red Snapper with Veracruz sauce)
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Huachinango a la Veracruzana is a traditional Mexican main course prepared with red snapper cooked in a spicy tomato sauce.
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Ingredients
- 1 red snapper (about 3-4 lb/1,5-2kg), gutted and scaled
- 3 tablespoons lime juice
- ½ teaspoon ground nutmeg
- 2 tablespoons olive oil
- 2 scallions , finely chopped
- 5 cloves garlic , crushed
- 4 tomatoes , finely chopped
- 1 bunch cilantro , chopped
- 2 prigs fresh thyme
- 2 bay leaves
- 1 tablespoon oregano
- ½ green bell pepper , diced
- ½ red bell pepper , diced
- 1 tablespoon capers
- 5 tablespoons pitted green olives
- 2 tablespoons raisins
- 4 jalapeños , chopped
- ⅓ cup dry white wine
- salt
- pepper
Instructions
- Marinate fish in lime juice, ground nutmeg, 1 garlic clove, salt and pepper and set aside.
- Preheat oven to 375F/190C.
- In a large skillet or in a shallow ovenproof casserole, heat oil over medium heat. Add onion and sauté until translucent.
- Stir in remaining garlic and cook for about 2 minutes.
- Add the chopped tomatoes and cook for about 8 minutes. Add bell peppers and herbs.
- Cook for an additional 4 minutes.
- Add white wine, jalapeños, raisins, olives and capers and cook for 5 minutes.
- Add salt and pepper (taking into account the salt from olives and capers). Mix well.
- Finally, place the fish on the sauce.
- Cover fish with a little sauce.
- Bake for 35 minutes.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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