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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Sauce

• 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

• Fish

• 6 (4 ounce)  red snapper fillets
• 2  tablespoons lime juice
•  salt & freshly ground black pepper

• Garnish

• 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.