Huachinango a la Veracruzana

Elda Benassini
Delicious Veracruz-style fish recipe prepared with tomatoes, chiles, onions, and olives. An exquisite way to prepare fish with plenty of flavor. Give it a try.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 kilos red snapper
  • 1/4 cups lime juice
  • 1 cup vegetable oil
  • 2 cloves garlic
  • 1 tablespoon onion, grated
  • 6 tomatoes
  • 1/2 onions
  • 1 red bell pepper, or green pepper
  • 1/4 cups olive oil
  • 1 stick cinnamon
  • 2 cloves
  • 1 leaf bay
  • 1 cup olive with pepper
  • 1/4 cups capers
  • salt and pepper
  • 1 cup breadcrumbs
  • pickled chiles, long
  • 1/2 cups parsley, chopped
  • 1/2 cups fresh cilantro, chopped
Preparation
1h
0 mins
Low
  • Wash the huachinango, coat it with lemon, oil, garlic, and onion. Place it in a hot oven for 20 minutes to poach and then remove it.
  • Peel the tomatoes, remove the seeds, and chop them. Slice the onion and, if desired, the bell pepper. Sauté them in olive oil and let cook for 5 minutes. Add the cinnamon, cloves, bay leaves, olives, and capers. Let cook. Season with salt and pepper, and if necessary, add a pinch of baking soda.
  • Add the juice released by the fish, adjust the seasoning, and add a bit of bread crumbs to thicken it a little and absorb the juices.
  • Pour the sauce over the fish, and just before serving, put it in the oven for 20 minutes. Garnish with long chiles, and if a little spicy is desired, add a bit of the chile juice to the sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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