Huachinango a la Veracruzana

1 hours Prep: 10 minutes Cook: 50 minutes

701 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	pounds	red snapper fillets
1	teaspoon	salt
2	tablespoons	lime juice
2	pounds	tomato
1/4	cup	olive oil
1	each	onion	sliced
2	each	garlic clove
1	each	bay leaf
1/4	teaspoon	oregano
12	each	olive	green, halved
2	tablespoons	capers
2	each	jalapeno pepper
1/2	teaspoon	salt
3	tablespoons	olive oil

Directions

Slice the onions finely.

Peel and slice the garlic. Cut the jalapenos into strips.

Set them all aside.

Clean the fish, leaving the head and tail on.

Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and set aside in the dish to season for about two hours.

Skin, seed, and chop the tomatoes roughly.

Set them aside.

Heat the oil and fry the onion and garlic, without browning, until they are soft.

Add the tomatoes, with the bay leaf, oregano, olives, capers, jalapenos, and salt to the pan and cook the sauce over a brisk flame until it is well seasoned and some of the juice has evaporated--about ten minutes.

Pour the sauce over the fish.

Sprinkle the olive oil over the sauce and bake the fish for about twenty minutes, uncovered, on one side.

Turn the fish over and continue baking it until it is just tender--about 30 minutes.

Baste the fish frequently with the sauce during the cooking time.

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Nutrition Facts

Serving Size 637g

Amount per Serving

Calories 701 38% of calories from fat

	% Daily Value*
Total Fat 30.0g	46%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 160mg	53%
Sodium 1211mg	50%
Total Carbohydrate 14.0g	5%
Dietary Fiber 3.0g	14%
Sugars 7.0g
Protein 92.0g	185%

Vitamin A	46%		Vitamin C	67%
Calcium	18%		Iron	10%

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

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