Huachinango a la Veracruzana (Veracruz-Style Red Snapper)

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#Summervino Huachinango a la Veracruzana Sutter Home
During summer there’s one thing particular type of food I crave, and that is seafood! I love it, which is why you can find my out fishing with the family down in Galveston most weekends. Not only do I love the views, but fishing is so relaxing. When I do catch, it’s mostly bass, catfish and flounder fish, but I’ve been anxious to catch a red snapper to bring it to Doña Lupe, a family friend who is from Veracruz and am sure she would cook up the best Huachinango a la Veracruzana or Veracruz-Style Red Snapper dish that is the dish that represents the beautiful state of Veracruz, Mexico. 
 
#summervino platillo
 Huachinango a la Veracruzana is the perfect example of the Spanish and Mediterranean influence of different flavors into Mexico, overall this dish is not only delicious but it is one that has a rich history in our Mexican gastronomy. And of course one cannot have a great dish without a great tasting wine, Sutter Home offers something for everyone from White Zinfandel, Moscato to Chardonnay. Even with their 65-year history of award-winning California wines and over 350 gold medals, Sutter Home continues to deliver consistent product quality and superior value at affordable prices making everyday occasions a little more special.
 
#summervino Sutter Home Chardonnay
 While you shop for ingredients for this recipe don’t forget to stop by the wine aisle and look for Sutter Home wines for all your summer entertaining needs. I picked up a Chardonnay bottle, you too will find a variety of flavors and sizes of bottles, even small ones which I love as they’re the perfect size to enjoy with friends and family or in my case, with Doña Lupe to chat about her stories from Veracruz and the traditional dishes I enjoy learning about. 
 

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INGREDIENTS:
  • 2 lbs. Red Snapper Fillets
  • 1/4 cup of olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, sliced
  • 3 tomatoes, chopped
  • 2 bay leaves
  • A pinch of dried Mexican oregano or about 1/4 tsp
  • A pinch of dried thyme 1/4 tsp
  • 1/4 cup of capers
  • 1/2 cup of green olives, chopped
  • 2 pickled jalapeños, sliced (if you cannot find chiles gueros)
  • Juice of 2 limes
  • Salt to taste
  Recipe Collage
INSTRUCTIONS:
  1. Scale and clean the fish on both sides. Rub the entire fish with lime juice and salt. Refrigerate for an hour.
  2. Add olive oil in a large frying pan over medium-high heat. When hot, add onion and garlic. Sauté until translucent, about 3 minutes. 
  3. Add the tomatoes, jalapeños, capers, green olives, bay leaves, oregano, thyme, salt, and water. Reduce heat to medium-low and bring to a simmer for 10 minutes, allowing all the flavors to combine stirring occasionally.
  4. While the sauce is cooking, in a large skillet heat the another 2 tablespoons of olive oil. Cook the fish on each side. Place on a paper towel-lined plate to drain excess oil. Place on a serving dish and pour the sauce over the fish. Serve with white rice or salad. 

#summervino huachinango Pin

Huachinango a la Veracruzana (Veracruz-Style Red Snapper)
Serves 4
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 2 lbs. Red Snapper Fillets
  2. 1/4 cup of olive oil
  3. 2 garlic cloves, minced
  4. 1 medium onion, sliced
  5. 3 tomatoes, chopped
  6. 2 bay leaves
  7. A pinch of dried Mexican oregano or about 1/4 tsp
  8. A pinch of dried thyme 1/4 tsp
  9. 1/4 cup of capers
  10. 1/2 cup of green olives, chopped
  11. 2 pickled jalapeños, sliced (if you cannot find chiles gueros)
  12. Juice of 2 limes
  13. Salt to taste
Instructions
  1. Scale and clean the fish on both sides. Rub the entire fish with lime juice and salt. Refrigerate for an hour.
  2. Add olive oil in a large frying pan over medium-high heat. When hot, add onion and garlic. Sauté until translucent, about 3 minutes.
  3. Add the tomatoes, jalapeños, capers, green olives, bay leaves, oregano, thyme, salt, and water. Reduce heat to medium-low and bring to a simmer for 10 minutes, allowing all the flavors to combine stirring occasionally.
  4. While the sauce is cooking, in a large skillet heat the another 2 tablespoons of olive oil. Cook the fish on each side. Place on a paper towel-lined plate to drain excess oil. Place on a serving dish and pour the sauce over the fish. Serve with white rice or salad.
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