Red Snapper (Huachinango) in Veracruz Sauce
- Ready In:
- 30mins
- Ingredients:
- 17
- 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
- Season the fish with lime juice, salt and pepper and set aside.
-
Sauce:
- Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
- Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
- Simmer for 10 minutes.
- Place fish in baking dish and pour the sauce over the fish.
- Bake at 375 for 15 to 20 minutes.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"