Huachinango A La Veracruzana Recipes

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VERACRUZ STYLE RED SNAPPER



Veracruz Style red snapper image

Veracruz Style Red Snapper, A delicious and elegant dish that's perfect for a nice dinner. Visit our site to check out the full recipe. When you visit Veracruz, your feast will start in the north with some zacahuil and bocoles, continue to the fried fish and seafood soups from Tuxpan...

Provided by Mely Martínez

Categories     Seafood

Time 45m

Number Of Ingredients 17

1 Whole Red Snapper (cleaned and scaled. About 2 to 2/12 pounds in weight.)
2 tablespoons of lime juice.
2 Tablespoon of olive oil
1/2 cup of finely chopped white onion
4 garlic cloves (finely chopped.)
1.5 Lbs tomatoes, chopped (or 28 ounces crushed tomatoes)
4 tbsp flat parsley (finely chopped (about 1/4cup).)
2 tbsp fresh thyme (chopped)
2 Bay leaves
1 teaspoon Mexican oregano
1/2 cup of Pimiento Stuffed Olive (whole or sliced.)
1 Tablespoon small capers (rinsed.)
1/4 cup raisins (Optional see note bellow*)
4 Pickled Jalapenos peppers, thinly sliced
1/4 cup dry white wine **
Salt and pepper to taste.
Warm Mexican White Rice to serve. (Optional)

Steps:

  • Season the fish with salt, pepper and lime juice inside and out. Set aside.
  • In a large ovenproof frying pan, heat the oil in on medium heat. Add the onion and sauté until transparent. Your frying pan has to be big enough to fit the fish. If you do not have a large enough oven-proof frying pan, then have a large baking dish ready to bake the fish there. Preheat your oven to 375 degrees.
  • Stir in the garlic and cook for about 2 minutes.
  • Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
  • If using the dry white wine, add it while the tomatoes sauce is cooking.
  • Before adding the red snapper, add the pickled jalapeños, raisins, olives and capers and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper.
  • To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more. The fish meat should flake when you insert a fork. (If you want to cook it using the stove-top method, place the fish into the frying pan and cover with some of the sauce. Place a lid and simmer until fish is cooked.). The cooking time will depend on the size of the fish.

Nutrition Facts : ServingSize 0.25 of the fish, Calories 460 kcal, Carbohydrate 20 g, Protein 61 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 909 mg, Fiber 4 g, Sugar 6 g

VERACRUZ RED SNAPPER: HUACHINANGO A LA VERACRUZANA



Veracruz Red Snapper: Huachinango a la Veracruzana image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 18

One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled
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

Steps:

  • 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.

VERACRUZ RED SNAPPER: HUACHINANGO A LA VERACRUZANA



Veracruz Red Snapper: Huachinango a la Veracruzana image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 18

One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled
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

Steps:

  • 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.

HUACHINANGO A LA VERACRUZANA



HUACHINANGO A LA VERACRUZANA image

Categories     Fish

Yield 6 to 8 people

Number Of Ingredients 21

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 Mexican oregano
1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil)
4 plum tomatoes
6 pickled chiles or 1 or 2 jalepeños sliced
8 green olives pitted and crushed, plus 12 green olives, whole
1 tablespoon capers
Salt
3 tablespoons chopped parsley
2 T raisins (optional)

Steps:

  • 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 (or jalepeños), 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.

HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)



Huachinango a la Veracruzana (Veracruz-Style Red Snapper) image

Provided by Sergio Remolina

Categories     Fish     Olive     Onion     Potato     Tomato     Bake     Dinner     Raisin     Seafood     Snapper     Healthy     Capers     Simmer     Lime Juice     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

6 pounds whole gutted red snapper or 8 (7-ounce) fillets
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
2 medium onions, diced
6 cloves garlic, minced
6 pounds Roma tomatoes, diced
1 cup green Manzanilla olives, pitted
1/2 cup Spanish capers
1/2 cup black raisins
1 teaspoon jalapeño chiles en escabèche, sliced (canned pickled jalapeños)
4 dried bay leaves
1/2 pound new potatoes, peeled, blanched, and sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
Arroz Blanco

Steps:

  • Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
  • In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
  • Preheat the oven to 350°F.
  • Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.

RED SNAPPER VERACRUZANA (HUACHINANGO A LA VERACRUZANA)



Red Snapper Veracruzana (Huachinango a La Veracruzana) image

The Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. Long before Europeans arrived in Mexico through what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa, also characterized the indigenous cooking of the area. The staple food triumvirate of corn, beans and squash was further supplemented by a variety of tropical fruits, thanks to the area's temperate-to-tropical climate. In addition to the chiles, tomatoes and avocadoes so important in the Mexican cooking, papaya, mamey and zapote were cultivated. These are very popular today in the licuados and helados - milk shakes and ice cream - so dear to the hearts of jarochos. This variety and abundance was given a further culinary boost with the arrival of the Spaniards, who introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro, as well as many of the spices that would later characterize Veracruz cooking. A combination of saffron, cloves, cinnamon and black pepper was pre-mixed and sold to flavor fish empanadas. The Spaniards also brought wheat, rice, almonds, olives and olive oil, garlic and capers. The latter three are essential ingredients in what is perhaps the most famous specialty of the region, Huachinango a la Veracruzana, red snapper in a spicy tomato sauce.

Provided by Witch Doctor

Categories     Mexican

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 20

3 tablespoons fresh lime juice
3 garlic cloves
2 dried bay leaves
1 1/2 teaspoons dried oregano
3/4 cup olive oil (or less as desired)
salt and pepper, to taste
4 (6 ounce) red snapper fillets
3/4 cup olive oil
7 garlic cloves, divided
2 cups white onions, finely chopped
2 1/4 lbs tomatoes, finely chopped
3/4 cup pimento stuffed olive, finely chopped
1/4 cup capers
6 fresh bay leaves (or 3 dried)
1 1/2 teaspoons crushed dried oregano
2 sprigs fresh thyme (or 1 teaspoon dried)
2 sprigs marjoram (or 1 teaspoon dried)
salt, to taste
1/2 teaspoon fresh ground black pepper
4 ounces guajillo chilies (from an 8-ounce can)

Steps:

  • To Prepare the Sauce:.
  • Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic.
  • Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.
  • Simmer 2 ½ hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside. Use as directed.
  • To Prepare the Fish:.
  • In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.
  • Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook.
  • To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice.

Nutrition Facts : Calories 1281, Fat 90.5, SaturatedFat 13.4, Cholesterol 79.8, Sodium 407.7, Carbohydrate 80, Fiber 26.4, Sugar 22.2, Protein 55.3

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