Ingredients with Measurements:
- 1 whole red snapper, cleaned and scaled (about 2 lbs)
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1/4 cup green olives, sliced
- 2 tbsp capers
- 1/4 cup raisins
- 1/4 cup olive oil
- 1/2 cup white wine
- 1/2 cup fish stock
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large skillet with lid
- Fish spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the onion and garlic and sauté until soft and translucent.
4. Add the diced tomatoes, olives, capers, and raisins. Cook for 5 minutes.
5. Add the white wine and fish stock and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Season the red snapper with salt and pepper.
8. Place the red snapper in the skillet, spooning the sauce over the fish.
9. Cover the skillet with a lid and bake in the oven for 25-30 minutes, or until the fish is cooked through.
10. Remove from the oven and sprinkle with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Red snapper can be substituted with any firm white fish, such as cod or halibut.
- Fish stock can be substituted with chicken or vegetable stock.
Variations:
- Add sliced bell peppers and jalapeños for a spicier version.
- Use diced canned tomatoes instead of fresh tomatoes for a quicker preparation.
- Substitute the raisins with chopped prunes for a sweeter flavor.
Tips and tricks:
- Make sure to clean and scale the red snapper before cooking.
- Use a fish spatula to carefully flip the fish in the skillet.
- Serve with lime wedges for an extra burst of flavor.
Storage instructions:
Store any leftover Huachinango a la Veracruzana in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Huachinango a la Veracruzana in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Huachinango a la Veracruzana on a large platter with the sauce spooned over the fish. Garnish with fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Black bean salad
- Avocado and tomato salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to reduce and thicken.
- If the fish is not cooked through, return to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover fish in the refrigerator within 2 hours of cooking.
Food history:
Huachinango a la Veracruzana is a traditional Mexican dish that originated in the coastal state of Veracruz. It is typically made with red snapper and a sauce of tomatoes, olives, capers, and raisins.
Flavor profiles:
Huachinango a la Veracruzana is a savory and slightly sweet dish with a tangy tomato sauce and briny olives and capers.
Serving suggestions:
Serve the Huachinango a la Veracruzana with warm tortillas and a side of refried beans for a complete Mexican meal.
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Region: Mexican