Huachinango a La Veracruzana (Baked Red Snapper Veracruz) |
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Prep Time: 4 Minutes Cook Time: 30 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Baked red snapper fillets baked in a delicious sauce. From Heart of the Palms. Preparation time includes marinating time. Ingredients:
3 lbs red snapper fillets |
1 teaspoon salt |
2 tablespoons lime juice |
1 medium onion |
1 garlic clove, minced |
3 tablespoons olive oil |
2 lbs fresh tomatoes, peeled, seede and chopped |
2 chili jalapeno peppers, seeded and cut into strips |
12 pitted green olives, cut in half |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
2 tablespoons large capers |
1 large bay leaf |
Directions:
1. Place fillets in a single layer, in a greased 9x13 baking dish.
2. Prick fillets with a fork and sprinkle with salt and lime juice.
3. Set aside to season, for several hours in refrigerator.
4. Drain.
5. Pour sauce over fillets.
6. For sauce:.
7. Saute onion and garlic in hot oil until tender.
8. Add remaining sauce ingredients.
9. Cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.
10. After step #9 you would then bake for awhile, correct? Like at 350 for 20-30 min?
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