1 Snapper, 3 lb 1 ts Salt 2 tb Lime juice 2 lb Tomato 1/4 c Olive oil 1 Onion; finely sliced 2 Garlic clove 1 Bay leaf 1/4 ts Oregano 12 Olive, green; halved 2 tb Capers 2 Jalape
How To make Huachinango a La Veracruzana's Videos
Pescado a la veracruzana | Cocina Fácil
Katy Smith Makes Pescado a la Veracruzana
Katy Smith, Executive Creative Chef at Puesto joins Cathy Thomas to make their version of a classic Veracruz style fish dish.
Pescado a la Veracruzana
Bring the flavors of Mexico to your dining room table with this fragrant fish dish, cooked simply on the stove top and covered with an adventurous south of the border sauce made with onions, green olives, jalapeno and Mexican cinnamon as well as a variety of herbs including marjoram and thyme.
FROM OUR KITCHENS: Snapper Veracruz (Huchinango a la Veracruzana)
Sometimes, all it takes is a few simple ingredients to create a masterpiece. That is the case with this recipe, which was named after the port city of Veracruz, Mexico. Snapper Veracruz, which combines ingredients and cooking methods from Spain and pre-colonial Mexico, is a classic dish that is easy to prepare and so full of flavour.
To sample some of the other delicious creations from student chefs at Lethbridge College, book a table in the Garden Court Dining Room, by calling 403-320-3230.
Ingredients 2 tbsp. ............................................................................... canola oil 4 ............................................ boneless, skinless red snapper fillets 1 c. ............................................................................. chopped onion 4 ...................................................................... garlic cloves, minced 1 can (28 fl. oz. or 796 mL).............. chopped Italian plum tomatoes 2 ....................................................................... limes, juice and zest 1 tsp. .............................................................................. chili powder ¼ c.......................................................................... chopped cilantro 1/3 c......................................... sliced, pimento-stuffed green olives To taste............................................. cracked black pepper and salt (if not using the olives)
Method 1. Heat the oil in a skillet until very hot (or on a grill as Chef Doug suggests). 2. Add the fish and sauté on both sides for about 1 to 2 minutes until brown. Do not overcook. 3. Remove from heat and set aside. 4. Add the onions and garlic until the onions are softened slightly. 5. Add the remaining ingredients, except for the cilantro and olives, and simmer for 10 minutes to reduce slightly. 6. Add the olives and cilantro and return the fish to the sauce. 7. Cook until the fish is rewarmed and cooked through. Season to taste. 8. Makes two large or four small portions. Enjoy!
???????? Huachinango a la Veracruzana | Food 41 of 1000
We had this red snapper dish at La Langosta Feliz in Puerto Vallarta, Mexico
Tilapia in Veracruz Style Sauce Recipe / Filete de Pescado a la Veracruzana
For the sauce
1 red pepper cut into strips 1 onion, julienned 1 large garlic clove roughly chopped 8oz can tomato puree 1/2 teaspoon ground oregano 1/2 teaspoon ground thyme 2 bay leaf 1 tablespoons capers 3 pitted green olives per serving of fish 1 Teaspoon of the vinegar from the peppers 2 roma tomatoes peeled, seeded and cut into slices
4 fillets of fish of your choice (I used Tilapia) Salt and pepper A little flour
Olive oil 2 peppers Gueritos in vinegar per serving of fish
Cook onions and peppers until they just start to soften. Add garlic and cook 30 to 60 seconds. Add all of the sauce ingredients heat thoroughly and set to the side.
Season fish with salt and pepper and dust with flour. Cook one side until brown and flip. After 1 minute add the sauce and reduce heat to medium low. Simmer for 5 minutes and serve. Garnish with Gueritos.