Huachinango a la Veracruzana
Ingredientsfor 2
350
Cal
38g
Protein
14g
Carbs
16g
Fat
- 14 red snapper fillets (6 oz each) or 1 whole snapper (3 lbs)
- 21 can (28 oz) whole tomatoes, drained and crushed
- 3½ cup pimiento-stuffed green olives, sliced
- 43 tablespoons capers, rinsed
- 51 white onion, thinly sliced
- 64 cloves garlic, sliced
- 71 jalapeño, sliced into rings
- 81 serrano chile, minced
- 92 bay leaves
- 101 teaspoon dried Mexican oregano
- 11¼ teaspoon cinnamon
- 124 tablespoons olive oil
- 13Salt and black pepper to taste
- 14Fresh flat-leaf parsley, capers, and warm corn tortillas for serving
Instructions
- 1
Season the snapper fillets generously with salt and pepper on both sides.
- 2
Heat 3 tablespoons olive oil in a large, wide oven-safe skillet over medium heat. Cook onion until softened and golden, 6 minutes. Add garlic, jalapeño, serrano, oregano, cinnamon, and bay leaves and cook 2 minutes.
- 3
Add crushed tomatoes, olives, and capers. Simmer over medium heat for 10 minutes until the sauce thickens and is fragrant. Taste for seasoning — the olives and capers provide significant salt.
- 4
Nestle the fish fillets into the Veracruzana sauce. Spoon sauce over the fish. Cook in a 375°F oven for 15 minutes, or on the stovetop covered over medium-low heat, until the fish flakes easily. Garnish with fresh parsley and serve directly from the pan with warm tortillas.