x
f
x
f
f
f
f

Huachinango a la Veracruzana

Huachinango a la Veracruzana

Print Pin Rate
Prep Time: 1 hour 15 minutes
Cook Time: 55 minutes
Servings: 4

Ingredients

  • 1 red snapper about 3 to 4 lb, gutted and scaled
  • 3 tablespoons lime juice
  • 1/2 teaspoon of ground nutmeg
  • 2 tablespoons olive oil
  • 2 scallions finely chopped
  • 5 garlic cloves pressed
  • 4 to matoes finely chopped
  • 1 small bunch cilantro chopped
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon oregano
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1 tablespoon capers
  • 5 tablespoons pitted green olives
  • 2 tablespoons raisins
  • 4 jalapenos chopped
  • 1/3 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 375 F.
  • 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.
No Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.