Chili Fry Mexican North American Red Snapper Seafood

Red Snapper a la Veracruzana – Huachinango a la Veracruzana

Red Snapper a la Veracruzana - Huachinango a la Veracruzana - TheRecipe.Website
Written by Stgcom

The dish is a classic example of the cuisine of the southern coastal region of Eastern Mexico. It has been called the signature dish of the state of Veracruz.

Red Snapper a la Veracruzana - Huachinango a la Veracruzana - TheRecipe.Website

Red Snapper a la Veracruzana (Huachinango a la Veracruzana)

Red Snapper a la Veracruzana - Huachinango a la Veracruzana is a recipe I have used with lots of fish. The heat from the chilies give this a lovely kick.
5 from 14 votes
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Course: Main Dish
Cuisine: Mexican
Keyword: Seafood
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 279kcal

Ingredients
 

Instructions

  • Dust the fish fillets lightly with the seasoned flour.
  • Heat 1/4 cup of the oil in a large skillet over medium heat and saute the fillets until golden but not completely cooked. Set aside.
  • Add the remaining 1/4 cup of the oil, the onion and the garlic to the skillet, and fry until the onion is transparent but not brown.
  • Add the tomato puree, cinnamon, and cloves and cook over moderate to low heat for 5 minutes, stirring occasionally.
  • Add the chiles, lemon juice, sugar, and salt and pepper to taste, and bring to a boil.
  • Reduce the heat, add the potatoes and fish fillets and cook for an additional 5 minutes, or until the fish is firm and flakes easily.
  • To serve, arrange the fish on a hot serving platter and cover with the sauce, surrounded by the potatoes and garnished with the olives.

Nutrition

Calories: 279kcal | Carbohydrates: 16g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 320mg | Potassium: 395mg | Fiber: 2g | Sugar: 5g