Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico.
This is a fantastic dish for sharing, wonderful aromas, gorgeous colours, remember as the French say “you eat with your eyes”.
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Huachinango a la Veracruzana
- 600 g Red Snapper fillets or alternative firm fish
- 4 tbsp lime juice
- 4 tbsp extra virgin olive oil
- 300 g white onion diced
- 2 cloves garlic minced
- 6 tomatoes diced
- 100 g Manzanilla olives some sliced, some whole
- 50 g capers whole
- 4 bay leaves
- 30 g flat parsley coarsely chopped
- 50 g Jalapeños pickled, sliced
- 1 tsp salt
- Freshly ground black pepper to taste
- Dry the filets and season with salt and some freshly ground black pepper
- Drizzle with the lime juice, cover and refrigerate for one to four hours
- Preheat oven to 180°C/Fan 160°C/Gas 4
- In a large pan heat the extra virgin olive oil and cook the onions until translucent, about five minutes.
- Add the garlic and cook for one minute.
- Add the tomatoes, bay leaves, capers, olives, and ½ of the parsley and cook for 5 minutes until the tomatoes are tender.
- Spread ½ of the tomato mixture on the bottom of a casserole and lay the fillets on top skin side down. Spread the rest of the tomato mixture over the fillets, cover tightly and place in the oven.
- Cook for 30 minutes or until the fish is thoroughly cooked.
- Uncover the dish. Sprinkle the top of the filets with the rest of the parsley and the pickled Jalapeño slices.
- Serve immediately over white rice. Enjoy!