Huachinango A La Veracruzana Recipe

Name: Huachinango A La Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound snapper; 1 teaspoon salt; 2 tablespoons lime juice; 2 pounds tomato; 1/4 cup olive oil; 1 onion finely sliced; 2 garlic clove; 1 bay leaf; 1/4 teaspoon oregano; 12 olive green, halved; 2 tablespoons capers; 2 jalapenos en escabeche; 1/2 teaspoon salt; 3 tablespoons olive oil

Servings: persons

1 pound snapper
1 teaspoon salt
2 tablespoons lime juice
2 pounds tomato
1/4 cup olive oil
1 onion finely sliced
2 garlic clove
1 bay leaf
1/4 teaspoon oregano
12 olive green, halved
2 tablespoons capers
2 jalapenos en escabeche
1/2 teaspoon salt
3 tablespoons olive oil

1
Slice the onions finely. Peel and slice the garlic. Cut the jalapenos into strips. Set them all aside.
2
Clean the fish, leaving the head and tail on. Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and set aside in the dish to season for about two hours.
3
Skin, seed, and chop the tomatoes roughly. Set them aside.
4
Heat the oil and fry the onion and garlic, without browning, until they are soft. Add the tomatoes, with the bay leaf, oregano, olives, capers, jalapenos, and salt to the pan and cook the sauce over a brisk flame until it is well seasoned and some of the juice has evaporated-about ten minutes. Pour the sauce over the fish.
5
Sprinkle the olive oil over the sauce and bake the fish for about twenty minutes, uncovered, on one side. Turn the fish over and continue baking it until it is just tender-about 30 minutes. Baste the fish frequently with the sauce during the cooking time.

360

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 pound snapper, 1 teaspoon salt, 2 tablespoons lime juice, 2 pounds tomato, and more.

Yes, Huachinango A La Veracruzana falls under the General 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.

Huachinango A La Veracruzana

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