Huachinango a la Veracruzana

Ingredients

• 1 whole Whole red snapper, approximately 3 lb, scaled and gutted
• 2 tbsp tbsp Fresh lime juice
• 2 clove Garlic cloves, finely grated
• 1 tsp tsp Kosher salt
• 1/2 tsp tsp Black pepper
• 2 tbsp tbsp Olive oil or neutral oil
• 1 medium whole White onion, thinly sliced
• 3 clove Garlic cloves, thinly sliced
• 2 whole Bay leaves
• 1 tsp tsp Dried Mexican oregano
• 1 1/2 lb lb Ripe Roma tomatoes, chopped
• 1/2 cup cup Fish stock or water
• 1/3 cup cup Pitted green olives
• 2 tbsp tbsp Capers, drained
• 1/4 cup cup Sliced pickled jalapeños
• 1 tbsp tbsp Pickled-jalapeño brine, optional
• to taste as needed Kosher salt, to taste
• 1/4 cup cup Chopped flat-leaf parsley

Instructions

1. Score the snapper lightly on both sides.
2. Combine the lime juice, grated garlic, salt and black pepper. Rub the mixture over the outside, slashes and cavity of the fish.
3. Refrigerate for 20–30 minutes. Do not acid-marinate for several hours.
4. Heat the oven to 400°F / 204°C.
5. Heat the oil in a large skillet over medium heat. Add the onion and cook approximately 5 minutes until softened.
6. Add the garlic, bay leaves and Mexican oregano. Cook approximately 30 seconds.
7. Add the tomatoes and fish stock or water. Simmer for 12–15 minutes until the tomatoes soften into a loose sauce.
8. Stir in the green olives, capers, pickled jalapeños and optional jalapeño brine. Taste and adjust salt.
9. Spread a portion of the sauce in a roasting dish. Lay the snapper over the sauce. Spoon the remaining sauce around and lightly over the fish.
10. Roast for 20–25 minutes or until the fish is cooked through.
11. Finish with chopped parsley. Serve.

Nutrition

Chef's Notes

AUTHENTICITY: The defining Veracruzana flavor structure includes tomatoes, onion, garlic, Mexican oregano, bay, green olives, capers and pickled chiles. Do not replace with generic marinara, Cajun tomato sauce, cheese sauce or cream sauce. This is not merely "Mexican baked fish" — retain the name Huachinango a la Veracruzana. Fish may be refrigerated with sauce. Reheat gently.

Browse all recipes →

Browse recipe collections →