Huachinango a la Veracrusana Red Snapper Vera Cruz Style Recipe

1      Reviews by:    Ovida Hicks   Huachinango a la Veracrusana Red Snapper Vera Cruz Style Recipe bakes Red Snapper then serves with delicious sauce make with onion, garlic, olive oil, tomatoes, jalapeno chiles, green olives, cinnamon and lemon juice. Food Category:    Seafood Cuisine Origin:    Mexican    Servings:8 Nutrition facts:270 calories9.9 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   20 Minutes Total Time:   35 Minutes

INGREDIENTS

• 1 large white onion, sliced thin and separated into rings
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 8 tomatoes, peeled, seeded, and chopped
• 2 to 3 canned jalapeno chiles, rinsed and cut crosswise in thin slices
• 1 small jar pimiento-stuffed green olives, drained and cut in half crosswise
• 1/4 teaspoon ground cinnamon
• Pinch ground cloves
• Juice of 1/2 lemon
• 1/2 teaspoon salt (optional)
• 3 pounds red snapper fillets
• 1 tablespoon capers, for garnish
• 2 tablespoons coarsely chopped cilantro leaves, for garnish

DIRECTIONS

• Preheat oven to 350° F. Saute onions and garlic in the olive oil until soft. Add tomatoes, chiles, olives, cinnamon, cloves, and lemon juice. Simmer over low heat approximately 5 minutes. Check seasoning and add salt if necessary. Keep warm.
• Place the fish in a single layer in a shallow baking pan and bake until easily flaked with a fork (about 15 minutes). Baking time will depend on thickness of the fillets; take care not to overcook.
• Arrange the fish on a heated platter, spoon the sauce over the fish, and garnish with the capers and cilantro.

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