Huachinango a la Veracruzana (Veracruz-Style Red Snapper)
5.0
(5)
This recipe calls for a whole gutted fish. You can also substitute 8 (7-ounce) fish fillets, if preferred. Just be sure to reduce the cooking time to about 20 minutes.
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
Step 2
In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
Step 3
Preheat the oven to 350°F.
Step 4
Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.
