Red Snapper Veracruzana (Huachinango A La

Untested - We've never tried this one.

See Red Snapper Vera Cruz Style as that is the recipe we use. We just kept this one around while developing our own variant.



Red snapper is the fish of choice in Veracruz, Mexico, where this dish originated. The combination of the cinnamon, olives, capers, and peppers gives the sauce heat and depth.

This is a quick, light dish, good with boiled potatoes and rice.

1 pound onions (2 medium), chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/2 to 1 whole jalapeno or serrano pepper, seeded and minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
8 large Spanish or Italian green olives, pitted and chopped
1/8 teaspoon cinnamon
2 tablespoons capers, chopped if large (tiny ones can be left whole)
2 1/2 cups peeled canned low-sodium tomatoes
1 bay leaf
1 1/2 pounds red snapper, sea bass, halibut, or cod
Juice of 1 lime

In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeno and cook for 30 seconds.

Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.

To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.

Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.

Serves 4.
The New Elegant but Easy Cookbook
Marian Burros and Lois Levine

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