Veracruz Red Snapper: Huachinango a la Veracruzana

Recipe courtesy Emilio Allende Hernandez, Pardinos Restaurant, Veracruz, Mexico

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Rated 4 stars out of 5
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  • Read 3 Reviews
Total Time:
1 hr 15 min
Prep
20 min
Inactive
30 min
Cook
25 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 1 (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

Directions

Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.

Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.

First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.

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Newest Ratings and Reviews

Read all 3 reviews

  • on June 11, 2012

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    This is an excellent way to cook fresh snapper. A lot of strong flavors are brought together very nicely. Wonderful taste, but the broth was a bit too watery for my taste. Next time I will use tomato paste rather than the suggested puree.

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  • on July 30, 2008

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    Great dish. I used red snapper fillets instead of whole and still simmered for 15 minutes. Added some white wine to the chicken stock and used cilantro instead of parsley. Delicious!

    people found this review Helpful.
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  • on November 19, 2006

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    Rich flavors, beautiful presentation... and the entire block could smell the aromas. I was blown away with how easy this recipe was and how tasty the result. Cheers!!!

    people found this review Helpful.
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