Fish and seafood is very popular in the Veracruz region of Mexico and the following Veracruz recipe for red snapper, known locally as Huachinango, combines this tasty fresh fish with a flavorful marinade and other ingredients such as bay leaves, chicken broth, onion, and tomato.
Huachinango is found on many menus in coastal Mexican areas. This recipe makes enough to serve six people.
You will need :
- 1 whole red snapper (about 3 1/2 lbs), cleaned and de-scaled
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 2 tablespoons water
- Juice from 2 limes
- 3 chopped cloves garlic
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1 sliced onion
- 1/2 cup chicken broth
- Vegetable oil, to saute
- 3 tablespoons dried parsley
- Salt, to taste
- 1 tablespoon capers
- 12 whole green olives
- 8 pitted green olives, finely chopped
- 6 pickled chilies
- 1/2 cup homemade tomato puree (tomatoes, water, and olive oil)
- 4 plum tomatoes
How to make it :
Score the fleshy part of the fish with a sharp knife and leave the head and tail on. Mix the lime juice, water, garlic, clove, and black pepper together and pour this marinade over the red snapper. Let it marinate in the refrigerator for 30 minutes.
Pour a tablespoon of the oil into a hot pan and sear the snapper on each side for several minutes. Add the chicken broth, then the onion, bay leaves and oregano. Add the tomato puree and the whole plum tomatoes.
Next, add the chopped olives, capers, and pickled chilies. Add salt to taste and simmer for 15 minutes. Sprinkle the parsley and whole olives over the fish before serving it. You can serve this red snapper recipe with rice and salad.
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