Huachinango a la Veracruzana (Veracruz-Style Red Snapper)


Red snapper is a common name of several fishes. The name may refer to several different species of fishes. Other names used when referring to red snapper include:

  • Lutjanus campechanus
  • Lutjanus purpureus
  • Lutjanus erythropterus
  • Etelis carbunculus

Ingredients

  • 1 whole red snapper (about 1.5 kg), scaled and cleaned
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 onion, sliced
  • 1 green bell pepper, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/2 cup white wine
  • 2 tablespoons fresh lime juice
  • 1 (14 oz) can diced tomatoes, undrained
  • 1/4 cup chopped fresh parsley

Method

  1. Preheat oven to 200 degrees C.
  2. Sprinkle both sides of fish with salt and pepper.
  3. In a large skillet over medium-high heat, heat olive oil. Add onion, bell pepper, garlic, oregano, and cumin. Saute for 4 minutes.
  4. Add wine and lime juice. Bring to a boil. Add tomatoes and parsley. Simmer for 2 minutes.
  5. Place fish in a single layer in a lightly greased baking dish. Pour tomato mixture over fish.
  6. Bake, uncovered, for 20 to 30 minutes or until fish flakes easily with a fork.

Potential changes & improvements

Some potential changes and improvements that could be made to this recipe include:

  • Using a different type of fish
  • Adding additional vegetables such as carrots or celery
  • Adjusting the seasonings to taste
  • Serving with rice or potatoes

What other food it works well with

This recipe goes well with rice or potatoes. It can also be served with a salad or vegetables on the side.

Common Mistakes

Some common mistakes that are made when preparing this dish include:

  • Not scaling or cleaning the fish properly
  • Overcooking the fish
  • Not adjusting the seasonings to taste

Nutritional Information

The following is nutritional information for this recipe:

  • Calories: 400
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Cholesterol: 72 mg
  • Sodium: 792 mg
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Protein: 56 g

Allergens:

  • Fish
  • Tomatoes
  • Parsley

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