Huachinango A La Veracruzana
Description
This Mexican beverage features Snapper, lb, Salt, Lime juice, Tomato. It delivers aromatic, well-seasoned taste, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Slice the onions finely.
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Peel and slice the garlic.
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Cut the jalapeos into strips.
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Set them all aside.
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Clean the fish, leaving the head and tail on.
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Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and
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set aside in the dish to
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season for about two hours.
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Skin, seed, and chop the tomatoes roughly.
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Set them aside.
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Heat the oil and fry the onion and garlic, without browning, until they are soft.
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Add the tomatoes, with the bay leaf, oregano, olives, capers, jalapeos, and salt to the pan and
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cook the sauce over a brisk flame until it is well seasoned and some of the juice has evaporated--about ten minutes.
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Pour the sauce over the fish.
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Sprinkle the olive oil over the sauce and
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bake the fish for about twenty minutes, uncovered, on one side.
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Turn the fish over and continue baking it until it is just tender--about 30 minutes.
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Baste the fish frequently with the sauce during the The Cuisines of Mexico Diana Kennedy
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3008.1kcal
- % Daily Value *
- Total Fat 328.7g506%
- Saturated Fat 46.0g230%
- Cholesterol 0.0mg0%
- Sodium 7328.6mg306%
- Total Carbohydrate 28.9g10%
- Dietary Fiber 9.4g38%
- Sugars 6.0g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, beverage, capers, clove, escabeche, finely, frying, green, halved, huachinango, jalapeos, juice, leaf, lime, mexican, oil, olive, onion, oregano, salt
