"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Huachinango a la Veracruzana (Red Snapper Vera Cruz style) Recipe

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This recipe for Huachinango a la Veracruzana (Red Snapper Vera Cruz style), by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Hanigan
Added: Wednesday, April 29, 2009


1 (3 lb) 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
3 tablespoons chopped parsley

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.

Personal Notes:
Personal Notes:
You may substitute red snapper filets if desired, but they always serve this fish whole in Mexico.




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