Red Snapper (Huachinango) In Veracruz Sauce Recipe

Name: Red Snapper (Huachinango) In Veracruz Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 3 tablespoons olive oil; 3 garlic cloves, finely chopped; 1 large poblano pepper, seeded and chopped (green peppers can be substitued); 1 medium onion, finely chopped; 1 (16 ounce) can diced tomatoes; 3 tablespoons finely chopped cilantro; 10 spanish-style stuffed green olives, sliced; 2 jalapenos, escabeche (pickled, or substitute fresh, adjust to taste); 2 tablespoons sherry wine; 2 tablespoons capers; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon white pepper; Fish; 6 (4 ounce) red snapper fillets; 2 tablespoons lime juice; salt & freshly ground black pepper; Garnish; 1/2 cup grated parmesan cheese

Servings: persons

Sauce
3 tablespoons olive oil
3 garlic cloves, finely chopped
1 large poblano pepper, seeded and chopped (green peppers can be substitued)
1 medium onion, finely chopped
1 (16 ounce) can diced tomatoes
3 tablespoons finely chopped cilantro
10 spanish-style stuffed green olives, sliced
2 jalapenos, escabeche (pickled, or substitute fresh, adjust to taste)
2 tablespoons sherry wine
2 tablespoons capers
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon white pepper
Fish
6 (4 ounce) red snapper fillets
2 tablespoons lime juice
salt & freshly ground black pepper
Garnish
1/2 cup grated parmesan cheese

1
Season the fish with lime juice, salt and pepper and set aside.
2
Sauce:
3
Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
4
Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
5
Simmer for 10 minutes.
6
Place fish in baking dish and pour the sauce over the fish.
7
Bake at 375 for 15 to 20 minutes.

292

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 20 ingredients. The key ingredients include: Sauce, 3 tablespoons olive oil, 3 garlic cloves, finely chopped, 1 large poblano pepper, seeded and chopped (green peppers can be substitued), and more.

Yes, Red Snapper (Huachinango) In Veracruz Sauce 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.

Red Snapper (Huachinango) In Veracruz Sauce

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