VERACRUZ STYLE RED SNAPPER
Veracruz Style Red Snapper, A delicious and elegant dish that's perfect for a nice dinner. Visit our site to check out the full recipe. When you visit Veracruz, your feast will start in the north with some zacahuil and bocoles, continue to the fried fish and seafood soups from Tuxpan...
Provided by Mely Martínez
Categories Seafood
Time 45m
Number Of Ingredients 17
Steps:
- Season the fish with salt, pepper and lime juice inside and out. Set aside.
- In a large ovenproof frying pan, heat the oil in on medium heat. Add the onion and sauté until transparent. Your frying pan has to be big enough to fit the fish. If you do not have a large enough oven-proof frying pan, then have a large baking dish ready to bake the fish there. Preheat your oven to 375 degrees.
- Stir in the garlic and cook for about 2 minutes.
- Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
- If using the dry white wine, add it while the tomatoes sauce is cooking.
- Before adding the red snapper, add the pickled jalapeños, raisins, olives and capers and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper.
- To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more. The fish meat should flake when you insert a fork. (If you want to cook it using the stove-top method, place the fish into the frying pan and cover with some of the sauce. Place a lid and simmer until fish is cooked.). The cooking time will depend on the size of the fish.
Nutrition Facts : ServingSize 0.25 of the fish, Calories 460 kcal, Carbohydrate 20 g, Protein 61 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 909 mg, Fiber 4 g, Sugar 6 g
RED SNAPPER VERACRUZANA (HUACHINANGO A LA VERACRUZANA)
The Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. Long before Europeans arrived in Mexico through what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa, also characterized the indigenous cooking of the area. The staple food triumvirate of corn, beans and squash was further supplemented by a variety of tropical fruits, thanks to the area's temperate-to-tropical climate. In addition to the chiles, tomatoes and avocadoes so important in the Mexican cooking, papaya, mamey and zapote were cultivated. These are very popular today in the licuados and helados - milk shakes and ice cream - so dear to the hearts of jarochos. This variety and abundance was given a further culinary boost with the arrival of the Spaniards, who introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro, as well as many of the spices that would later characterize Veracruz cooking. A combination of saffron, cloves, cinnamon and black pepper was pre-mixed and sold to flavor fish empanadas. The Spaniards also brought wheat, rice, almonds, olives and olive oil, garlic and capers. The latter three are essential ingredients in what is perhaps the most famous specialty of the region, Huachinango a la Veracruzana, red snapper in a spicy tomato sauce.
Provided by Witch Doctor
Categories Mexican
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 1281, Fat 90.5, SaturatedFat 13.4, Cholesterol 79.8, Sodium 407.7, Carbohydrate 80, Fiber 26.4, Sugar 22.2, Protein 55.3
HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)
Provided by Sergio Remolina
Categories Fish Olive Onion Potato Tomato Bake Dinner Raisin Seafood Snapper Healthy Capers Simmer Lime Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Preheat the oven to 350°F.
- 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.
HUACHINANGO (RED SNAPPER) A LA VERACRUZANA
This is a lovely dish using Huachinango (red snapper). There are many versions of this recipe but a true Veracruz style sauce should contain tomatoes, onion, garlic, capers, and green olives.
Provided by Isabel Vela
Categories Fish
Time 10m
Number Of Ingredients 12
Steps:
- 1. In a large sauce pan, heat the olive oil over medium heat.
- 2. Saute the onion and garlic for 30 seconds. Add the peppers and saute for another 30 seconds.
- 3. Add the tomatoes, bay leaves, olives, capers, olive juice, jalapeno juice and salt and let boil for 4 minutes; add snapper and cook just until done. 3-5 minutes.
- 4. Serve with white rice if desired.
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