Red Snapper (Huachinango) in Veracruz Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
3 tablespoons olive oil |
3 garlic cloves, finely chopped |
1 large poblano pepper, seeded and chopped (green peppers can be substitued) |
1 medium onion, finely chopped |
1 (16 ounce) can diced tomatoes |
3 tablespoons finely chopped cilantro |
10 spanish-style stuffed green olives, sliced |
2 jalapenos, escabeche (pickled, or substitute fresh, adjust to taste) |
2 tablespoons sherry wine |
2 tablespoons capers |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon white pepper |
6 (4 ounce) red snapper fillets |
2 tablespoons lime juice |
salt & freshly ground black pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Season the fish with lime juice, salt and pepper and set aside.
2. Sauce:.
3. Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
4. Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
5. Simmer for 10 minutes.
6. Place fish in baking dish and pour the sauce over the fish.
7. Bake at 375 for 15 to 20 minutes.
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