Veracruz Style Red Snapper (Huachinango)

Veracruz Style Red Snapper (Huachinango) is a deliciously juicy dish - made with whole red snappers and bright bold flavors of garlic, parsley, cilantro, and tomatoes

 

Anthony Lamas is a three-time James Beard semi-finalist who is known for his unique Nuevo Latino cuisine at his restaurant, Seviche, in Louisville, Kentucky, and his dedication to raising awareness of sustainable seafood practices.

 


Ingredients
For the Red Snapper
4
whole red snappers 1 ½ lbs. each, cleaned and scaled
2
limes
2
tablespoons
crushed garlic
1
tablespoon
chopped parsley
1
tablespoon
kosher or sea salt
1/4
cup
Olive Oil
*
white rice, cooked
*
banana leaf, lime wedges, and warm tortillas
For the Sauce
1/4
cup
Olive Oil
2
bay leaves
2
cloves
garlic, chopped
4
jalapeños, julienned
1
Spanish onion, julienned
8
tomatoes, diced
1
cup
capers
2
cups
olives
1
tablespoon
salt
1
tablespoon
pepper
Directions
To prepare the fish, slice each one with 3 slashes. Mix all ingredients and cover fish with mixture.
Bake or grill for 20 minutes.
To prepare the sauce, cook oil and onion over medium heat, being careful not to burn the onion. Add bay leaf and garlic, cooking for 1 more minute.
Toss in remaining ingredients and cook for another 5 minutes.
Set aside and allow to cool.
After 20 minutes of cooking the fish, pour sauce over fish, and return to oven for 5 more minutes.
Serve over rice and garnish with a banana leaf, lime wedges, and warm tortillas.

The base number of servings for this recipe is 4
OK

Categories 

ClassicFish

Write a Review