Huachinango a la Veracruzana
Veracruz — Mother recipe · en it
A delicious red fish dish, cooked in a flavorful tomato sauce with dried tomatoes, onions, and peppers.
📷 Thelmadatter — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 4 red snapper fillets
- 3 medium onions, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 dried tomato, chopped
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon dried red pepper
- salt and pepper to taste
- 1 tablespoon sunflower seed oil
- 1 tablespoon chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon sugar
Method
- Prepare the red snapper fillets by scoring the sides with a knife to create a croquette-like appearance.
- In a pan, sauté the minced garlic and olive oil with the finely chopped onion.
- Add the bell peppers and dried tomatoes, sauté for 5-7 minutes.
- Add the white wine vinegar, lemon juice, dried red pepper, salt, and pepper.
- Add the red snapper fillets, cover with the sauce, and cook over medium heat for 10-12 minutes.
- In a bowl, mix the sunflower seed oil, minced garlic, chopped onion, and sugar.
- Pour the mixture over the red snapper fillets and serve immediately.
The story
Huachinango a la Veracruzana is a traditional Mexican dish, particularly popular in the Veracruz region, where the cuisine is influenced by the sea and Spanish culture.
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