Fish with Tomatoes, Capers, Olives, and Onions: Huachinango Veracruzana Recipe

Name: Fish with Tomatoes, Capers, Olives, and Onions: Huachinango Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Spanish olive oil; 2 cups chopped yellow onions; Salt; Freshly ground black pepper; 2 tablespoons chopped garlic; 3 fresh jalapenos, stemmed, seeded and finely chopped; 1 1/2 cups fresh tomatoes, seeded and chopped; 1/4 cup finely chopped fresh parsley; 18 large capers; 18 large green olives, pitted; 2 bay leaves; 6 red snapper fillets, about 6 ounces each; 3 tablespoons fine dried bread crumbs; 3 cups cooked long-grain white rice, warm; 1 pound plantains, peeled, sliced 1/4-inch thick and Sauteed; 1/4 cup finely chopped fresh cilantro leaves; 6 wedges fresh lime

Servings: persons

1/4 cup Spanish olive oil
2 cups chopped yellow onions
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
3 fresh jalapenos, stemmed, seeded and finely chopped
1 1/2 cups fresh tomatoes, seeded and chopped
1/4 cup finely chopped fresh parsley
18 large capers
18 large green olives, pitted
2 bay leaves
6 red snapper fillets, about 6 ounces each
3 tablespoons fine dried bread crumbs
3 cups cooked long-grain white rice, warm
1 pound plantains, peeled, sliced 1/4-inch thick and Sauteed
1/4 cup finely chopped fresh cilantro leaves
6 wedges fresh lime

1
In a large skillet, over medium heat, add the oil.
2
When the oil is hot, add the onions.
3
Season with salt and pepper.
4
Saute until lightly caramelized, about 6 minutes, stirring occasionally.
5
Add the garlic and continue to cook for 1 minute.
6
Stir in the jalapenos, tomatoes, parsley, capers, olives and bay leaves.
7
Season with salt and pepper.
8
Bring the mixture to a simmer and continue to cook for 15 minutes.
9
Season both sides of the fillets with salt and pepper.
10
Lay the fillets in the sauce, covering each fillet completely with the sauce.
11
Cook for 8 to 10 minutes or until the fillets start to flake.
12
Remove the fish and place in the center of each serving plate.
13
Sprinkle the sauce with the bread crumbs and continue to cook for 2 minutes, stirring constantly.
14
Remove from the heat and spoon over the fish.
15
Serve the fish with the rice and plantains.
16
Garnish with cilantro and lime wedges.

761

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup Spanish olive oil, 2 cups chopped yellow onions, Salt, Freshly ground black pepper, and more.

Yes, Fish with Tomatoes, Capers, Olives, and Onions: Huachinango Veracruzana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish with Tomatoes, Capers, Olives, and Onions: Huachinango Veracruzana

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