Huachinango a la Veracruzana
- 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
- 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.