I have had this recipe for at least 30 years. I don't even remember where it came from. So, I can't give credit where credit is due. There are many variations on Huachinango Veracruzano or Red Snapper with Tomato Sauce and Olives. This is my favorite. I actually use the sauce to top any firm white fish, grouper, halibut, flounder, tilapia, and even shrimp. I usually just serve the fish with rice and a simple green salad with perhaps some diced avocado on top and a simple vinaigrette. The sauce is so striking that it pairs well with the blandness of the rice and the simpleness of the salad.
Serves 8
So, with no further ado, here is my version of Huachinango Veracruzano:
1 or 2 jalapeno peppers (I often use canned and then chop)
2 med. onions, chopped
1 clove garlic, chopped
2 tablespoons olive or vegetable oil
1 15 oz can tomato sauce
1 tabls lime or lemon juice (I prefer lime)
1 teaspoon salt
1/2 tsp. sugar
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp. pepper
1/4 cup all purpose flour
1 tsp salt
1/8 tsp pepper
2 pounds fish of choice cut into serving pieces
1/4 cup olive oil or vegetable oil
1/4 cup sliced pimiento-stuffed olives or capers
parsley
Preparation:
If using fresh jalapenos, remove stems, seeds and membranes (unless you want fire in the belly) and then finely chop. Over med. heat, cook and stir the onions and garlic in 2 tbls oil until the onion is tender. Don't burn the garlic! Add jalapenos, tomato sauce, lime juice, 1 tsp salt, sugar, cinnamon, cloves, and pepper. Bring to a simmer and lower heat to med. low. Cover.
Wash the fish fillets and blot dry. Put the flour, salt and pepper in a large dish. Dredge the fish in the flour mixture shaking off any excess flour. Heat the oil until shimmering. Cook the fish until the bottom side is golden. Flip and cook until the fish is cooked through. Don't keep flipping because the fish will come apart. Usually you cook these types of fish until they are cooked through and flaky. Put on a warm platter. Now add the olives/capers into your sauce. Adjust sauce for seasoning. Spoon sauce over fish and sprinkle with parsley.
Serves 8
So, with no further ado, here is my version of Huachinango Veracruzano:
1 or 2 jalapeno peppers (I often use canned and then chop)
2 med. onions, chopped
1 clove garlic, chopped
2 tablespoons olive or vegetable oil
1 15 oz can tomato sauce
1 tabls lime or lemon juice (I prefer lime)
1 teaspoon salt
1/2 tsp. sugar
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp. pepper
1/4 cup all purpose flour
1 tsp salt
1/8 tsp pepper
2 pounds fish of choice cut into serving pieces
1/4 cup olive oil or vegetable oil
1/4 cup sliced pimiento-stuffed olives or capers
parsley
Preparation:
If using fresh jalapenos, remove stems, seeds and membranes (unless you want fire in the belly) and then finely chop. Over med. heat, cook and stir the onions and garlic in 2 tbls oil until the onion is tender. Don't burn the garlic! Add jalapenos, tomato sauce, lime juice, 1 tsp salt, sugar, cinnamon, cloves, and pepper. Bring to a simmer and lower heat to med. low. Cover.
Wash the fish fillets and blot dry. Put the flour, salt and pepper in a large dish. Dredge the fish in the flour mixture shaking off any excess flour. Heat the oil until shimmering. Cook the fish until the bottom side is golden. Flip and cook until the fish is cooked through. Don't keep flipping because the fish will come apart. Usually you cook these types of fish until they are cooked through and flaky. Put on a warm platter. Now add the olives/capers into your sauce. Adjust sauce for seasoning. Spoon sauce over fish and sprinkle with parsley.
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