4 from 1 vote
Huachinango Veracruzana
Huachinango a la Veracruzana (Red Snapper with Veracruz sauce)
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
 
Huachinango a la Veracruzana is a traditional Mexican main course prepared with red snapper cooked in a spicy tomato sauce.
Course: Main Course
Cuisine: Latin American, Mexican
Servings: 4 people
Author: Vera Abitbol
Ingredients
  • 1 red snapper (about 3 to 4 lb), gutted and scaled
  • 3 tablespoons lime juice
  • ½ teaspoon ground nutmeg
  • 2 tablespoons olive oil
  • 2 scallions , finely chopped
  • 5 cloves garlic , crushed
  • 4 tomatoes , finely chopped
  • 1 bunch cilantro , chopped
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon oregano
  • ½ green bell pepper , diced
  • ½ red bell pepper , diced
  • 1 tablespoon capers
  • 5 tablespoons pitted green olives
  • 2 tablespoons raisins
  • 4 jalapenos , chopped
  • cup dry white wine
  • Salt
  • Pepper
Instructions
  1. Marinate fish in lime juice, ground nutmeg, 1 garlic clove, salt and pepper and set aside.
  2. Preheat oven to 375 F.
  3. In a large skillet or in a shallow ovenproof casserole, heat oil over medium heat. Add onion and sauté until translucent.
  4. Stir in remaining garlic and cook for about 2 minutes.
  5. Add the chopped tomatoes and cook for about 8 minutes. Add bell peppers and herbs.
  6. Cook for an additional 4 minutes.
  7. Add white wine, jalapeños, raisins, olives and capers and cook for 5 minutes.
  8. Add salt and pepper (taking into account the salt from olives and capers). Mix well.
  9. Finally, place the fish on the sauce.
  10. Cover fish with a little sauce.
  11. Bake for 35 minutes.