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For this version, the fish, huachinango, or red snapper, isn't masked by the usual sauce, but rather accompanied by a fresh tasting, salsa-style sauce that incorporates all the flavors of the traditional plate, but still lets the flavor of the fresh fish shine. Not to worry, though, if you crave the soupy style, just add 1/2 cup of tomato puree or crushed tomatoes and 1/4 cup of stock, and you're there!
Huachinango a la Veracruzana
8 filets cleaned red snapper, or other white fish
1/2 white onion, sliced thin
4 tomatoes, chopped
2 cloves garlic, minced
1 lime, cut in half
1/4 cup white wine or chicken stock
1 tbsp capers
10 olives, coarsley chopped
1 bay leaf
1/4 tsp dried oregano
2 tbsp parsley, chopped
3/4 cup all-purpose flour
salt and pepper
1. Rinse and pat the filets and squeeze lime juice over the top. Let the fish with lime stand as you prepare the sauce.
2. Heat 1 tbsp oil in a skillet. Add onion and saute over medium heat for about 2 minutes. Add garlic and saute 1 minute more. Add tomatoes, and reduce heat, sauteing for an additional minute, gently stirring frequently.
3. Add wine and stir to deglaze the pan, then add capers, olives, bay leaf and the oregano. Add parsley, reserving a pinch for garnish. Simmer on medium to low heat while you prepare the fish.
4. Heat 2 tbsp oil in a pan. Sprinkle the flour on a plate and season with salt and pepper. Dip the filets in the flour to coat, lightly patting to remove excess. Pan fry filets in batches so not to crowd the pan. Cook 2-3 minutes per side, until fish browns slightly and it flakes easily with a fork.
5. Remove fish to a plate and top with sauce. Serve immediately!
Other recipes by Carolyn:
Camarones a la Criolla (Shrimp Creole Style)
Pollo en Fricasé
Bistec Encebollado (Steak and Onions)
Coctel de Camarones (Shrimp Cocktail)
Tacos de Carnitas
Sopa de Lentejas (Lentil Soup)
Pan de Bono
Mil Colones Stew
Mofongo Relleno de Camarones
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