Red Snapper Veracruzana (Huachinango a La Veracruzana)
- Ready In:
- 4hrs 20mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 44.37 ml fresh lime juice
- 3 garlic cloves
- 2 dried bay leaves
- 7.39 ml dried oregano
- 177.44 ml olive oil (or less as desired)
- salt and pepper, to taste
- 4 (680.38 g) red snapper fillets
-
For the Tomato Sauce
- 177.44 ml olive oil
- 7 garlic cloves, divided
- 473.18 ml white onions, finely chopped
- 1020.58 g tomatoes, finely chopped
- 177.44 ml pimento stuffed olive, finely chopped
- 59.14 ml capers
- 6 fresh bay leaves (or 3 dried)
- 7.39 ml crushed dried oregano
- 2 sprig fresh thyme (or 1 teaspoon dried)
- 2 sprig marjoram (or 1 teaspoon dried)
- salt, to taste
- 2.46 ml fresh ground black pepper
- 113.39 g guajillo chilies (from an 8-ounce can)
directions
-
To Prepare the Sauce:
- Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic.
- Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.
- Simmer 2 ½ hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside. Use as directed.
-
To Prepare the Fish:
- In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.
- Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook.
- To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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