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Huachinango a la Veracruzana

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Submitted by oshiel

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

3 1.4
1 5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML LIME JUICE
2 907.2
POUNDS G TOMATOES
¼ 59
CUP ML OLIVE OIL
1 1
EACH ONIONS
sliced *
2 2
EACH GARLIC CLOVES *
1 1
EACH BAY LEAVES *
¼ 1.3
TEASPOON ML OREGANO
12 12
EACH OLIVES
green, halved *
2 3E+1
TABLESPOONS ML CAPERS
2 2
½ 2.5
TEASPOON ML SALT
3 45
TABLESPOONS ML 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 605g (21.3 oz)
Amount per Serving
Calories 701 38% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 1210mg 50%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 14%
Sugars g
Protein 185g
Vitamin A 46% Vitamin C 67%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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