Huachinango a la Veracruzana No ratings yet.

easy prep time 20 mins | cook time 55 mins | SERVINGS 4


    1 red snapper (about 3-4 lb/1,5-2kg), gutted and scaled
    3 tablespoons La Fe Lime Juice
    1/2 teaspoon ground nutmeg
    2 tablespoons olive oil
    2 scallions, finely chopped
    5 cloves garlic, crushed
    4 tomatoes, finely chopped
    1 bunch cilantro, chopped
    2 sprigs fresh thyme
    2 bay leaves
    1 tablespoon oregano
    1/2 green bell pepper, diced
    1/2 red bell pepper, diced
    1 tablespoon capers
    5 tablespoons pitted green olives
    2 tablespoons raisins
    4 jalapenos, chopped
    1/3 cup dry white wine
    Salt & Pepper




    Marinate fish in lime juice, ground nutmeg, 1 garlic clove, salt and pepper and set aside. Preheat oven to 375F/190C.


    In a large skillet or in a shallow ovenproof casserole, heat oil over medium heat. Add onion and sauté until translucent. Stir in remaining garlic and cook for about 2 minutes. Add  the chopped tomatoes and cook for about 8 minutes. Add bell peppers and herbs. Cook for an additional 4 minutes.


    Add white wine, jalapeños, raisins, olives and capers and cook for 5 minutes. Add salt and pepper (taking into account the salt from olives and capers). Mix well.


    Finally, place the fish on the sauce. Cover fish with a little sauce. Bake for 35 minutes.