Recipe

Huachinago A La Veracruzana Recipe

	Notyourmomma / All my dishes 1 year, 9 months ago Intended as a first course fish dish, as a main course, better to use a 4 1/2 lb. fish and increase the sauce. If you use fillets of fish instead of a whole fish, add some fish stock to the sauce. Prep:130m Cook:60m Servings:6	Notyourmomm
	fish with a kick

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Fans

jenniferby

Ingredients

3 lb. whole red snapper

1 tsp of salt

2 tablespoons of lime juice

2 lbs. of fresh tomatoes

1/4 cup of olive oil

1 medium onion, finely sliced

2 large cloves of garlic peeled and sliced

1 large bay leaf

1/4 tsp of oregano

12 pitted green olives, cut in halves

2 tablespoons of large capers

2 chiles en escabeche cut in strips (pickled jalapenos)

3 tbsp of olive oil

1/2 tsp of salt

Directions

Have the fish cleaned leaving on the head and tail.

Prick the fish on both sides with a coarse tined fork, rub in the salt and the lime juice and set aside in refrigerator to season for two hours.

Preheat oven to 325 degrees.

Chop the tomatoes well.

Heat the oil and fry the onion and garlic without browning until they are soft.

Add the tomatoes with the remainder of the ingredients.

Cook the sauce over a brisk flame until it evaporates slightly and the flavors meld. (approx 10 minutes)

Pour over the fish.

Drizzle oil over sauced fish and bake for 20 minutes, loosely covered with foil.

Turn the fish over and continue baking, basting with sauce all the time another 20 minutes or so.

The sauce should be flavored by the chilies but should not be too picante. If you serve this as a main course, then arroz blanco would be a good accompaniment. If it is served alone before the main course, then simply accompany it with hot tortillas. If you have any leftover; it is even good cold. The sauce becomes gelatinous with the juice of the bones and head.

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