Huachinango A La Veracruzana Recipe

Mexican Recipes To-Go

Mexican Fish And Seafood Recipes

Ingredients:

1 snapper, 3 lb
1 tsp salt
2 tbsp lime juice
2 lb tomato
1/4 cup olive oil
1 onion, finely sliced
2 garlic clove
1 bay leaf
1/4 tsp oregano
12 olive, green, halved
2 tbsp capers
2 jalapeños en escabeche
1/2 tsp salt
3 tbsp olive oil

Instructions:

Slice the onions finely. Peel and slice the garlic. Cut the
jalapeños 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, jalapeños, 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.

The Cuisines of Mexico
Diana Kennedy

Servings: 4

 

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