RED SNAPPER (HUACHINANGO) IN VERACRUZ SAUCE
Found some fresh Huachinago (red snapper) at the local fish market here in La Cruz, Mexico so searched through my Cruising Cuisine cookbook, and pantry and came up with this recipe. Can also be served with cooked shrimp or crab over the baked fish and topped with jack cheese.
Provided by Galley Wench
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Season the fish with lime juice, salt and pepper and set aside.
- Sauce:.
- Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
- Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
- Simmer for 10 minutes.
- Place fish in baking dish and pour the sauce over the fish.
- Bake at 375 for 15 to 20 minutes.
Nutrition Facts : Calories 297.8, Fat 11.6, SaturatedFat 2.9, Cholesterol 60.5, Sodium 285.1, Carbohydrate 9, Fiber 2.3, Sugar 3.4, Protein 34.5
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Ezra Church
[email protected]This recipe did not work for me. The sauce was bland and the fish was overcooked. I think I will try a different recipe next time.
ChaMpiL Mait
[email protected]Red snapper in Veracruz sauce is one of my favorite Mexican dishes. I love the combination of the flaky fish, the tangy sauce, and the crispy capers. I usually make this dish with tilapia, but I recently tried it with red snapper and it was just as g
Nancy Bouvier
[email protected]This Veracruz Red Snapper is a flavorful and easy-to-make dish that is sure to impress your family and friends. The fish is cooked in a delicious sauce made with tomatoes, onions, peppers, and spices. The sauce is slightly spicy, but not overpowering