Photograph of the finished Huachinango a la veracruzana

Mexico · Cá hồng sốt Veracruz

Huachinango a la veracruzana

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red snapper Red snapper 1.6 lb
  • Photograph of Tomato Tomato 6
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Green olives Green olives 2.8 oz
  • Photograph of Caper buds Caper buds 1.1 oz
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Dried oregano leaves Dried oregano leaves 0.1 oz
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Marinate the snapper fillets with lemon juice and salt for 15 minutes.
  2. 2 Sauté thinly sliced onions and minced garlic in olive oil for 3 minutes until fragrant.
  3. 3 Add diced tomatoes, bay leaves, and oregano, and simmer over medium heat for 15 minutes until thickened.
  4. 4 Add green olives and capers, season with salt, and simmer for another 3 minutes.
  5. 5 Arrange the fish in the sauce pot, cover and simmer over low heat for 12 minutes until the fish is just cooked through. Serve hot.

With an appliance

  • Oven 50 min

    Replace step 5: cover and simmer the fish in the oven at 180 degrees for 12 minutes; the heat will be even throughout the pot, preventing the fillets from shrinking at the bottom.

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