Name: Huachinango a la Veracruzana
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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.