One of the most emblematic preparations from Veracruz is its sauce. It accompanies many dishes with meat , seafood or fish such as red snapper in this recipe. The preparation includes ingredients widely used throughout the Mediterranean coasts, such as olives and capers.

Huachinango a la Veracruzana is a dish that can be found throughout Mexico, and especially in all the restaurants of the port of Veracruz.

Huachinango a la Veracruzana
Serves 4
Write a review
Print
Prep Time
1 hr 15 min
Cook Time
55 min
Prep Time
1 hr 15 min
Cook Time
55 min
Ingredients
  1. 1 red snapper, about 3 to 4 lb, gutted and scaled
  2. 3 tablespoons lime juice
  3. 1/2 teaspoon of ground nutmeg
  4. 2 tablespoons olive oil
  5. 2 scallions, finely chopped
  6. 5 garlic cloves, pressed
  7. 4 tomatoes, finely chopped
  8. 1 small bunch cilantro, chopped
  9. 2 sprigs fresh thyme
  10. 2 bay leaves
  11. 1 tablespoon oregano
  12. 1/2 green bell pepper, diced
  13. 1/2 red bell pepper, diced
  14. 1 tablespoon capers
  15. 5 tablespoons pitted green olives
  16. 2 tablespoons raisins
  17. 4 jalapenos, chopped
  18. 1/3 cup dry white wine
  19. Salt
  20. Pepper
Instructions
  1. Marinate fish in lime juice, ground nutmeg, 1 garlic clove, salt and pepper and set aside.
  2. Preheat oven to 375 F.
  3. In a large skillet or in a shallow ovenproof casserole, heat oil over medium heat.
  4. Add onion and sauté until translucent.
  5. Stir in remaining garlic and cook for about 2 minutes.
  6. Add the chopped tomatoes and cook for about 8 minutes.
  7. Add bell peppers and herbs.
  8. Cook for an additional 4 minutes.
  9. Add white wine, jalapeños, raisins, olives and capers and cook for 5 minutes.
  10. Add salt and pepper (taking into account the salt from olives and capers).
  11. Mix well.
  12. Finally, place the fish on the sauce.
  13. Cover fish with a little sauce.
  14. Bake for 35 minutes.
Mexipes https://mexipes.com/