Red Snapper Huachinango in Veracruz Sauce
Dive into the vibrant flavors of coastal Mexico with this Red Snapper Huachinango in Veracruz Sauce. Tender, pan-seared red snapper fillets are nestled in a tangy, savory sauce bursting with Mediterranean-inspired ingredients like green olives, capers, and pickled jalapeños, all balanced by a hint of cinnamon and oregano. This one-pan dish combines juicy tomatoes, aromatic garlic, and bright lime juice for a bold yet harmonious flavor profile. Perfect for a dinner that feels both rustic and elegant, it’s best served with rice, crusty bread, or warm tortillas to savor every drop of the rich, zesty Veracruz sauce. Ready in under an hour, this recipe is a stunning centerpiece for any meal, combining simplicity with unforgettable taste.
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Recipe Information
Ingredients
- 4 pieces red snapper fillets (skin-on, if possible)
- 3 tablespoons olive oil
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 4 medium ripe tomatoes, chopped
- 1 cup green olives, sliced
- 2 tablespoons capers, drained
- 2 pieces pickled jalapeño peppers, sliced
- 2 leaves bay leaves
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 cup chicken or fish stock
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Pat the red snapper fillets dry with a paper towel and season both sides with sea salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the red snapper fillets skin-side down and cook for 3-4 minutes, or until the skin is crispy. Flip the fillets and cook for another 2 minutes on the other side. Remove the fillets from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Stir in the chopped tomatoes and cook for 7-8 minutes, allowing the tomatoes to break down and soften.
Add the sliced olives, capers, pickled jalapeños, bay leaves, oregano, ground cinnamon, and chicken or fish stock. Stir well to combine.
Bring the sauce to a gentle simmer and let it cook for 15 minutes, allowing the flavors to meld together.
Return the red snapper fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the fillets to coat them.
Cover the skillet and cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the skillet from heat and drizzle lime juice over the dish. Garnish with fresh cilantro, if desired.
Serve the red snapper with Veracruz sauce immediately, alongside rice, tortillas, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5467 mg | 238% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 15.5 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 447 mg | 34% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3310 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
