Huachinango a la Veracruzana (Red Snapper, Veracruz Style)

Name: Huachinango a la Veracruzana (Red Snapper, Veracruz Style)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps capers; 118 milliliters vegetable or chicken stock; 1 teaspoons cinnamon; 2 Tbsps fresh parsley or cilantro, chopped; 3 cloves garlic, chopped; 237 milliliters green olives, with pimento if available; 59 milliliters olive brine; 1 onion, halved and sliced; 1 pinch dried oregano; 5 about pickled jalapenos, sliced (adjust to taste); 118 milliliters raisins; 6 servings salt and pepper to taste; 6 fillets skin-on fillets red snapper, scaled and cleaned well; 118 milliliters tomato puree (fresh is best); 237 milliliters diced tomatoes, fresh if available; 3 Tbsps vegetable oil; 3 Tbsps water

Huachinango a la Veracruzana (Red Snapper, Veracruz Style) might be just the main course you are searching for. One serving contains 338 calories, 37g of protein, and 14g of fat. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of water, onion, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In large nonreactive bowl, combine garlic, lemon juice, lime juice, water, and cloves and mix to combine. Reserve the lemon rind -- you'll add that back in at the end.

Ingredients you will need

Lemon Juice

Lemon Peel

Lime Juice

Clove

Garlic

Water

Equipment you will use

Bowl

Add snapper fillets, coat each fillet with marinade, and leave to marinate in the fridge about 10 minutes.

Ingredients you will need

Snapper Fillets

Marinade

In deep saute pan or shallow braising pan, preferably non-stick, over medium heat, add 3 tablespoons vegetable oil. When oil is hot but not smoking, add fillets skin side down, in a single layer, and cook until skin has crisped and released from pan, about 5 minutes. If necessary, do this step in batches -- you really don't want to crowd the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

When skin has crisped, transfer fillets to large plate and set aside.

Pour off any fat that has accumulated at bottom of pan above 1 tablespoon.

Equipment you will use

Frying Pan

Add onions, and saute until softened, 2 minutes.

Ingredients you will need

Onion

Add stock, bay, oregano, raisins, tomatoes, and tomato puree, and reduce heat to low. Cover and simmer about 10 minutes, until tomatoes have softened and flavors begin to come together.

Ingredients you will need

Tomato Puree

Tomato

Oregano

Raisins

Stock

Add pickled jalapenos, olive brine, capers, reserved lemon rind, and half the olives. Cover and continue to simmer 5 minutes more.

Ingredients you will need

Pickled Jalapenos

Lemon Peel

Capers

Olives

Brine

Carefully add fillets back into pan in single layer, skin side up. Cook, uncovered, about 10 minutes, until fish is cooked all the way through but still tender and flaky.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Add in reserved olives about 2 minutes before finishing; they should be warm, but retain that fresh flavor.

Ingredients you will need

Olives

To serve, two options: Either bring the braising pan to the table and present the dish family-style, or spoon a scoop of sauce onto each plate and top with a skin side up fillet. Either way, sprinkle the chopped parsley or cilantro overtop and serve immediately.

Ingredients you will need

Cilantro

Parsley

Sauce

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

bay leaf 2Tbsps

capers 118milliliters

vegetable or chicken stock 1teaspoons

cinnamon 2Tbsps

fresh parsley or cilantro, chopped 3cloves

garlic, chopped 237milliliters

green olives, with pimento if available 59milliliters

olive brine 1

onion, halved and sliced 1pinch

dried oregano 5

about pickled jalapenos, sliced (adjust to taste)118milliliters

raisins 6servings

salt and pepper to taste 6fillets

skin-on fillets red snapper, scaled and cleaned well 118milliliters

tomato puree (fresh is best)237milliliters

diced tomatoes, fresh if available 3Tbsps

vegetable oil 3Tbsps

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.