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Red Snapper Veracruzana |
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Serves: 4 Print this Recipe(Huachinango Veracruzana) Category: Sautéed, Fried, and Grilled Whole Fish and Fillets The state of Veracruz is long and thin with a coastline of more than 400 miles along the Gulf of Mexico. Inland, the mountains predominate. From the foothills come vanilla, coffee, apples, and pears. Citrus and bananas grow in abundance in the coastal lowlands. There is great variety, but it's the seafood that first comes to mind when thinking about the foods of Veracruz. Red snapper prepared in the Veracruz style, is a favorite all over Mexico. The flavors of capers, green olives, and olive oil reflect the Spanish influence in this famous dish, which is often prepared with a whole fish as well as individual fillets. Jalapeño chiles, originally from the area around Jalapa, the capital of the state of Veracruz, add their spicy taste to the dish. Many Mexican cooks prefer large capers to small ones. You may use either kind. If red snapper is not available, other white fish fillets, such as Pacific snapper or rock cod, can be substituted. 4 skinless red snapper fillets or other white fish fillets (about 1 1/2 pounds) 1 tablespoon fresh lime juice 1/2 teaspoon salt 2 tablespoons olive oil 1 medium white onion, chopped 3 cloves garlic (medium, minced 3 medium ripe tomatoes, peeled and chopped 4 jarred pickled jalapeño peppers (en escabeche), seeded and cut in strips, 1/8-inch wide 8 pimento-stuffed green olives, sliced crosswise 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 teaspoon dried thyme 1/4 teaspoon ground cinnamon (Mexican canela or Ceylon cinnamon preferred) 2 tablespoons drained capers (large or small) 2 tablespoons chopped fresh flat-leaf parsley 1. Place fish fillets in a single row on a large plate. Sprinkle with lime juice and salt. Let stand about 10 minutes. 2. In a medium nonstick skillet, heat the oil over medium heat. Add the fish and cook 2 minutes per side. Remove to a plate. In the same pan, cook the onion stirring, about 3 minutes, or until it begins to brown. Add the garlic and cook, stirring, about 1 minute. Add the tomatoes, jalapeños, olives, cinnamon, oregano, and capers. Bring to a boil. Reduce the heat to low. 3. Carefully return the fish to the pan and gently spoon the sauce over the fish. Simmer until the fish is opaque inside and just barely flakes when tested with a fork, 6 to 8 minutes. Serve hot, sprinkled with parsley. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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