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Huachinango Veracruzano (Red Snapper Veracruz Style)

From Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago with Virginia B. Wood 30 minutes prep time  |  Serves 6 Ingredients: 6 red snapper fillets, skinned (6 to 7 oz each) 2 Tbsp olive oil Sea salt and ground black pepper to taste 3 limes, cut in 12 thin slices  Veracruzano Sauce 1/4 c olive oil 1 medium white onion, thinly sliced 3 garlic cloves, chopped 6 medium tomatoes, diced and seeded 2 bay leaves 1/2 tsp dried Mexican oregano 15 pitted green olives, halved 2 Tbsp large capers, drained 2 to 3 pickled jalapenos (depending on desired level of heat), drained, seeded, and cut into 1/4-inch strips Sea salt to taste Directions: For sauce, heat olive oil in heavy, nonreactive pan over medium heat. Add onion and garlic and cook until soft, about 3 minutes. Add tomatoes and remaining sauce ingredients. Cook for about 10 minutes over low heat, stirring often. Keep sauce warm while you prepare fish. Preheat oven to broil. Place oven rack 4 inches below heat source. Brush each fillet with olive oil and sprinkle with salt and pepper. Place on greased baking sheet and broil for 4 to 5 minutes, just until fish is opaque but still firm. Do not overcook. Place each fillet on warm plate. Top with generous serving of Veracruzano Sauce. Garnish with 2 lime slices. Per serving: 338 Calories, 37 g Protein, 10 g Carbohydrates, 3 g Fiber, 17 g Total fat (3 g sat, 11 g mono, 2 g poly), 318 mg Sodium, Vitamin B12, Selenium, Vitamin B6, Phosphorus, Vitamin C, Pantothenic acid, Vitamin A, Vitamin B1 (thiamine), E, Folate, Copper, Magnesium, Manganese, Potassium, Zinc

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