Red Snapper Veracruz (Huachinango a la Veracruzana)

Huachinango a la Veracruzana is a vibrant and flavorful classic from the Mexican coast. This dish features tender red snapper fillets baked in a rich, tangy sauce made with ripe tomatoes, green chiles, olives, and capers. The combination of bright acidity from the lime and tomatoes with the briny depth of the olives creates a complex, satisfying flavor profile that highlights the delicate sweetness of the fish. Perfect for a special weeknight dinner or entertaining, it pairs beautifully with warm tortillas or white rice.

Cooking Method: Baking, Frying

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 320

Dietary: Vegan

Description

Huachinango a la Veracruzana is a vibrant and flavorful classic from the Mexican coast. This dish features tender red snapper fillets baked in a rich, tangy sauce made with ripe tomatoes, green chiles, olives, and capers. The combination of bright acidity from the lime and tomatoes with the briny depth of the olives creates a complex, satisfying flavor profile that highlights the delicate sweetness of the fish. Perfect for a special weeknight dinner or entertaining, it pairs beautifully with warm tortillas or white rice.

Ingredients

Red Snapper (about 6 oz each)
Lime juice
Salt, plus more to taste
Olive oil
White onion, thinly sliced
Tomatoes, peeled, seeded, and chopped
Tomato juice (from straining pulp)
Pitted green olives, halved
Large capers, drained
Chile Largos or Jalapeños en escabeche, drained and sliced
Fresh Italian parsley, chopped
Peeled and cut into strips

Directions

1
Rinse the red snapper fillets well in cold water to remove any remaining scales and pat dry.
2
Pierce the flesh on both sides with a sharp fork and rub with lime juice and 1 teaspoon of salt.
3
Place the fish in an ovenproof dish that fits the fillets snugly and set aside to season while you prepare the sauce.
4
Preheat the oven to 350°F (175°C).
5
Heat olive oil in a heavy frying pan over medium heat.
6
Add the sliced onions and fry gently, stirring occasionally, until wilted but not browned, about 5-7 minutes.
7
Add the chopped tomatoes, olives, capers, chiles, and half of the parsley.
8
If using whole tomatoes, press the seeds and pulp through a strainer to extract the juice and add it to the pan along with the chopped tomatoes.
9
Season the sauce with salt to taste and cook over fairly high heat, stirring occasionally, until the sauce reduces and thickens slightly, about 10 minutes.
10
Pour the hot sauce evenly over the fish in the ovenproof dish.
11
Cover the dish tightly with foil and bake for 25 minutes.
12
Remove the foil, carefully turn the fish over, and continue baking uncovered, basting with the sauce occasionally, for another 15-25 minutes or until the fish is opaque and flakes easily with a fork.
13
Sprinkle with the remaining parsley and arrange the red pepper strips on top.
14
Serve immediately with plenty of the sauce, warm tortillas, and/or white rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Cholesterol 85mg29%
Sodium 650mg28%
Total Carbohydrate 18g6%
Dietary Fiber 3.5g15%
Sugars 8g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red snapper, huachinango, veracruz, mexican cuisine, fish recipe, tomato sauce, olives, capers, baked fish, seafood dinner, lime juice, chiles, healthy dinner, gluten free, easy seafood

Read it online: https://www.chefs-mate.com/recipe/red-snapper-veracruz-huachinango-ala-veracr/