Here's a great recipe I tried while in Mexico! Huachinango, commonly known as Red Snapper, is a popular fish in Mexican cuisine, often prepared grilled, baked, or fried, and seasoned with a variety of spices, herbs, and sauces. A classic way to prepare it is "Huachinango a la Veracruzana," which is Red Snapper Veracruz-style, a dish that celebrates the coastal state of Veracruz's rich culinary heritage.
Here's a simplified recipe for you to try:
Ingredients:
4 Red Snapper fillets (about 6 ounces each), you can also use a whole Red Snapper (or any white mild fish
2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
1 bell pepper, sliced
1 can (14 ounces) of diced tomatoes, with juice
1/4 cup green olives, pitted and sliced
2 tablespoons capers, drained
1/4 cup fresh cilantro, chopped
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup white wine
1-2 jalapeños, sliced (optional for extra heat)
Juice of 1 lime
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C) if you're baking the fillets. For a whole fish, you might need to adjust the cooking time.
Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the onion is translucent, about 5 minutes.
Add the Tomatoes and Seasonings: Stir in the diced tomatoes (with their juice), olives, capers, half of the cilantro, bay leaves, oregano, salt, and pepper. If you're using jalapeños for extra heat, add them now. Simmer the sauce for about 10 minutes, until it starts to thicken. Then, add the white wine and simmer for another 5 minutes.
Prepare the Fish: If using a whole fish, ensure it's cleaned, scaled, and fileted leave the tail connected for a better presentation or you can use fillets for an easier preparation. Cook the Fish:
For Fillets: In a baking dish, lay the fillets in a single layer. Pour the sauce over the fillets, making sure they're well-covered. Bake in the preheated oven for about 15-20 minutes, until the fish flakes easily with a fork.
For Whole Fish: You can either bake it covered with the sauce in a larger baking dish, adjusting the time based on the size (usually about 35-45 minutes for a 2-3 pound fish, or grill it, applying the sauce as a glaze during the last few minutes of grilling.
Garnish and Serve: Once the fish is cooked, garnish with the remaining cilantro. Serve hot, ideally with a side of white rice or roasted vegetables.
This dish is vibrant, full of flavors, and a wonderful way to enjoy Red Snapper. The sauce's acidity and aromatics beautifully complement the fish's natural flavors, making "Huachinango a la Veracruzana" a memorable meal. Bon appétit!