Red Snapper Veracruzana (Huachinango a la Veracruzana)
Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe
Yield
4 servingsPrep
1 hrsCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
red snapper fillets
(4 fillets - 4 ounces each) |
|
| Marinade | |||
| 3 | tablespoons |
lime juice
|
|
| 3 |
garlic cloves
|
*
|
|
| 2 |
bay leaves
dried |
*
|
|
| 1 ½ | teaspoons |
oregano
crushed |
|
| ¾ | cup |
olive oil
or to taste |
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
| Tomato sauce | |||
| ¾ | cup |
olive oil
|
|
| 7 |
garlic cloves
divided |
*
|
|
| 2 | cups |
white onion
finely chopped |
|
| 2 ¼ | pounds |
tomatoes
finely chopped |
|
| ¾ | cup |
pimento stuffed green olives
|
*
|
| ¼ | cup |
capers
|
*
|
| 6 | fresh |
bay leaves
|
*
|
| 1 ½ | teaspoons |
oregano
crushed dried |
|
| 2 |
thyme sprigs
or 1 teaspoon each dried |
* | |
| 2 |
marjoram sprig
or 1 teaspoon each dried |
*
|
|
|
salt
to taste |
*
|
||
| ½ | teaspoon |
black pepper
freshly ground |
|
| 4 | ounces |
hot chili peppers
gueros from an 8-ounce can |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
(4 fillets - 4 ounces each) |
|
| Marinade | |||
| 45 | ml |
lime juice
|
|
| 3 | each |
garlic cloves
|
*
|
| 2 | each |
bay leaves
dried |
*
|
| 7.5 | ml |
oregano
crushed |
|
| 177 | ml |
olive oil
or to taste |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Tomato sauce | |||
| 177 | ml |
olive oil
|
|
| 7 | garlic |
garlic cloves
divided |
*
|
| 473 | ml |
white onion
finely chopped |
|
| 1 | kg |
tomatoes
finely chopped |
|
| 177 | ml |
pimento stuffed green olives
|
*
|
| 59 | ml |
capers
|
*
|
| 6 | fresh |
bay leaves
|
*
|
| 7.5 | ml |
oregano
crushed dried |
|
| 2 | each |
thyme sprigs
or 1 teaspoon each dried |
* |
| 2 | each |
marjoram sprig
or 1 teaspoon each dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 115.6 | ml/g |
hot chili peppers
gueros from an 8-ounce can |
|
Directions
In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade.
Place fish in large baking dish and pour marinade over it.
Cover and marinate about 1 hour in the refrigerator.
Prepare Sauce: Heat oil in saucepan.
Brown 3 garlic cloves and discard.
Mince remaining garlic.
Brown garlic and onion in oil.
Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.
Simmer 2½ hours, stirring occasionally. Sauce will be thick.
Remove from heat and set aside.
Preheat oven to 350℉ (180℃).
Remove fillets from marinade and place in another large baking dish.
Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally.
Do not overcook.
To serve, place fillets on a platter and cover with remaining sauce, which has been warmed.
Any extra sauce can be served on the side, accompanied with white rice.
Makes 4 servings.
