Mexico Huachinango a la Veracruzana
Huachinango is the name of a Mexican city but also the name for a kind of fish—red snapper. Huachinango a la Veracruzana is one of those dishes in which European ingredients (such as olives, olive oil, and capers) combine with aboriginal ones (such as tomatoes and chilies). The dish originated in Coatepec, Veracruz, and was intended for Lent, a tradition passed from Spanish priests to the natives. Huachinango a la Veracruzana is dish that can stand up to the fast imposed by the Christian calendar.
Recipe Servings: 4–6
+ 25 minutes resting
Ingredients
- 3 lbs (1.3 kg) whole huachinango (red snapper)
- Salt, to taste
- Pepper, to taste
- 2 limes, juiced
- Olive oil, for cooking
- 4 garlic cloves, chopped
- 1 onion, sliced lengthwise
- 2 red bell peppers, grilled, seeded, and cut into strips
- 8 tomatoes, peeled and diced
- 1 bay leaf
- 3 sprigs fresh marjoram
- 1 8-oz (226-g) jar olives
- 1 3.5-oz (100-g) jar capers
- 1 7-oz (200-g) can sliced jalapeño peppers
Directions
- Clean fish well. Season with salt and pepper. Pour lime juice on it and refrigerate.
- In a medium saucepan over low heat, add olive oil and sauté garlic and onion.
- Add the bell pepper and tomatoes. Season with bay leaf, marjoram, salt, and pepper and simmer for 20 minutes.
- Add the olives, capers, and jalapeño peppers.
- Preheat oven to 400° F (200° C).
- Place red snapper in an ovenproof dish and pour the sauce over it. Cover the dish and bake for 25 minutes.
Notes
Other Mexican recipes with red snapper include: huachinango zarandeado (coated in a sauce with ginger, chiles, garlic, lemon juice, hot sauce, and salt and then barbecued); huachinango a la sal (salted); huachinango al vino blanco (baked in a white wine sauce); and caldillo de pescado (red snapper soup).
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