Veracruz Red Snapper: Huachinango a la Veracruzana
Recipe courtesy Emilio Allende Hernandez, Pardinos Restaurant, Veracruz, Mexico
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- Recipe categories: Vegetables, Olive, Fish, Snapper, Tomato,
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Total Reviews: 3
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By SpicyGrill
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.
By cribari_3474052
las vegas, NV
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!
By monica_segura_6...
Austin, TX
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!!!