Veracruz Style Red Snapper

Veracruz Style Red Snapper: A Coastal Mexican Delicacy in Your Kitchen!

Dive into the vibrant flavors of coastal Mexico with our Veracruz Style Red Snapper recipe. This dish, known locally as Huachinango a la Veracruzana, brings together the succulence of fresh red snapper with a zesty, aromatic sauce that will transport your taste buds to the sun-soaked shores of Veracruz.

Imagine the tantalizing aroma of garlic and herbs mingling with the rich essence of tomatoes and olives, all simmering together to create a sauce that perfectly complements the delicate flavor of red snapper. This recipe is not just a meal; it’s an experience that captures the essence of Mexican coastal cuisine in every bite.

Originating from the port city of Veracruz, this dish reflects the region’s unique culinary heritage, blending indigenous Mexican ingredients with Mediterranean influences brought by Spanish settlers. The combination of olives, capers, and tomatoes creates a sauce reminiscent of Italian puttanesca, yet distinctly Mexican in its execution. Pair this dish with a crisp white wine or a cold cerveza for an authentic taste of Veracruz.

Veracruz Style Red Snapper Recipe

Ingredients:

4 red snapper fillets (about 6 ounces each)

1/4 cup olive oil

1 large onion finely chopped

4 garlic cloves minced

4 ripe tomatoes diced

1/2 cup green olives sliced

2 tablespoons capers, optional

2 bay leaves

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 cup fresh parsley chopped

2 tablespoons fresh lime juice

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Season the red snapper fillets with salt and pepper on both sides.

3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.

4. Add the diced tomatoes, olives, capers (optional), bay leaves, oregano, cumin, and red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally.

5. While the sauce simmers, heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the red snapper fillets for 2 minutes on each side until lightly golden.

6. Pour the prepared sauce over the seared fish in the oven-safe skillet.

7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.

8. Remove from the oven, discard the bay leaves, and sprinkle with fresh parsley and lime juice before serving.

Notes:

• For a spicier version, add 1-2 jalapeño peppers, finely chopped, to the sauce.
• Serve with rice or crusty bread to soak up the delicious sauce.
• Leftover sauce can be stored in the refrigerator for up to 3 days and used as a base for other fish dishes or pasta.

Nutrition Information

Serving Size: 1 fillet with sauce

Calories: 320

Total Fat: 18g

Saturated Fat: 3g

Cholesterol: 50mg

Sodium: 580mg

Total Carbohydrates: 12g

Dietary Fiber: 3g

Sugar: 5g

Protein: 28g

Other Information

Prep Time: 15 minutes

Cook Time: 30 minutes

Equipment: Large skillet, oven-safe skillet, cutting board, knife

Estimated cost per serving: $5.50

Total cost: $22.00

In Conclusion, Veracruz Style Red Snapper

In conclusion, this Veracruz Style Red Snapper recipe offers a delightful way to bring the flavors of coastal Mexico to your dining table. With its perfect balance of tangy, savory, and aromatic elements, this dish is sure to become a favorite for seafood lovers and adventurous home cooks alike. Whether you’re looking to impress guests or simply elevate your weeknight dinner, this recipe delivers both in taste and presentation.

Find more coastal food recipes here.

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