Huachinango a la Veracruzana

Ingredients

• 1 whole red snapper (about 2 pounds / 900g), cleaned and scaled 1 whole red snapper (about 2 pounds / 900g), cleaned and scaled
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped 1 jalapeño pepper, seeded and finely chopped
• 1 can (14 ounces / 400g) diced tomatoes 1 can (14 ounces / 400g) diced tomatoes
• 1/4 cup (60ml) tomato paste 1/4 cup (60ml) tomato paste
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (60ml) green olives, sliced 1/4 cup (60ml) green olives, sliced
• 2 tablespoons capers 2 tablespoons capers
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2.5g)
• Carbohydrates: 12g (Sugars: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Rinse the red snapper under cold water and pat it dry with paper towels.
3. 3.
   Season the fish with salt and pepper, both inside and out.
4. 4.
   In a large oven-safe skillet, heat the olive oil over medium heat.
5. 5.
   Add the sliced onion, minced garlic, and chopped jalapeño pepper. Sauté until the onion becomes translucent.
6. 6.
   Stir in the diced tomatoes, tomato paste, white wine, green olives, capers, dried oregano, and ground cumin. Cook for 5 minutes, allowing the flavors to meld together.
7. 7.
   Place the seasoned red snapper in the skillet and spoon some of the sauce over it.
8. 8.
   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
9. 9.
   Remove from the oven and garnish with fresh cilantro.
10. 10.
    Serve the Huachinango a la Veracruzana with lime wedges on the side.

Treat your ingredients with care...

• Red Snapper — Make sure to choose a fresh red snapper with clear eyes and a firm texture. If red snapper is not available, you can substitute it with other firm white fish such as grouper or sea bass.
• Jalapeño Pepper — Adjust the amount of jalapeño according to your spice preference. For a milder version, remove the seeds and membranes before chopping.
• Capers — Rinse the capers before using to remove excess saltiness.

Tips & Tricks

• To enhance the flavor, marinate the red snapper in lime juice and salt for 30 minutes before cooking.
• For a smoky twist, grill the red snapper instead of baking it in the oven.
• If you prefer a thicker sauce, simmer it for a few extra minutes to reduce and concentrate the flavors.
• Serve the dish with a side of Mexican rice and a fresh avocado salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Huachinango a la Veracruzana on a large platter, placing the whole red snapper in the center. Spoon the flavorful sauce over the fish and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the fish before eating.

Presentation advice

To make the dish visually appealing, arrange some sliced green olives and capers on top of the fish. Sprinkle a few fresh cilantro leaves over the sauce for a pop of color. Serve the dish on colorful Mexican pottery or a rustic wooden platter to enhance its presentation.