Huachinango a la Veracruzana

Name: Huachinango a la Veracruzana
Prep time: 75 min
Cook time: 55 min
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

Korban

November 18, 2020

super easy

Dinner Fish Lunch

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Huachinango a la Veracruzana

Print Pin Rate

Prep Time: 1 hour 15 minutes

Cook Time: 55 minutes

Servings:

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.