Veracruz Red Snapper: Huachinango a la Veracruzana Recipe

Veracruz-Style Red Snapper: Huachinango a la Veracruzana

Level: Intermediate

Yield: 6 to 8 servings

Total: 1 hr 15 min | Prep: 20 min | Inactive: 30 min | Cook: 25 min

Nutritional Analysis Per Serving (1 of 8 servings):

• Calories: 275
• Total Fat: 8 g
• Saturated Fat: 1 g
• Carbohydrates: 10 g
• Dietary Fiber: 2 g
• Sugar: 5 g
• Protein: 40 g
• Cholesterol: 70 mg
• Sodium: 766 mg

Ingredients

• One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled
• For the marinade: 3 cloves garlic, chopped; 2 limes, juiced; 2 tablespoons water; Pinch clove; Pinch pepper
• Vegetable oil, for sauteing
• 1/2 cup chicken stock
• 1 onion, sliced
• 2 bay leaves
• 2 pinches dried oregano
• 1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil)
• 4 plum tomatoes
• 6 pickled chiles
• 8 green olives pitted and crushed, plus 12 green olives, whole
• 1 tablespoon capers
• Salt
• 3 tablespoons chopped parsley

Instructions

1. Prepare the fish by cleaning it carefully, keeping the head and tail intact. Use a sharp knife to make cuts into the thick flesh of the snapper. Mix together the garlic, juice from the limes, water, a touch of clove, and a bit of pepper in a bowl to create the marinade. Drizzle this mixture over the fish and let it soak into the snapper for 30 minutes.
2. Heat a tablespoon of oil in a hot skillet and quickly brown the fish on both sides for a couple of minutes each. Pour in the chicken broth, then start incorporating the other ingredients one by one.
3. Begin with the sliced onion, bay leaves, and oregano. Follow that by adding the fresh tomato puree, then the whole plum tomatoes. Stir in the pickled chiles, the crushed olives, and capers. Adjust seasoning with salt and let the mixture simmer gently for 15 minutes. Just before plating, scatter the remaining whole olives and the fresh chopped parsley on top of the snapper, and present it on a large serving platter.

About the Dish

Transport your taste buds to Mexico's vibrant Veracruz coast with this iconic Huachinango a la Veracruzana. Fresh whole red snapperhuachinangosoaks up a zesty lime-garlic marinade before nestling into a bold sauce bursting with tomatoes, briny olives, capers, and pickled chiles. Spanish and Mediterranean influences shine through in every tangy, savory bite, balanced with a whisper of spice.

Pro tip: Choose a snapper with clear eyes and firm flesh for peak freshness. The quick sear creates a golden crust that locks in juices, while the simmering sauce infuses flaky perfection. Ideal for intermediate cooks, this 75-minute stunner serves 6-8, pairing beautifully with steamed rice or warm tortillas to mop up every drop.

Variations tempt with roasted tomatoes for smoky depth, jalapeos en escabeche for zing, or a splash of white wine and raisins for subtle sweetness. Nutritionally lean at 40g protein per serving, it's a celebration-worthy dish that fills your kitchen with aromatic steam and coastal magicperfect for family feasts or dazzling dinner parties!