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)
- 6 large red snapper fillets or firm white fish fillets
- 3 tbsp all-purpose flour seasoned with salt and pepper 45 ml
- 1/2 cup olive oil 125 ml
- 1 large onion finely chopped
- 2-4 cloves garlic finely chopped
- 2 cups tomato puree 500 ml
- 1/4 tsp cinnamon 1 ml
- 1 pinch ground cloves
- 4 fresh jalapeños seeded and cut into strips
- 1 large lemon juice only
- 1/2 tsp sugar 2 ml
- 12 small new potatoes cooked and peeled
- 1/2 cup pimiento-stuffed green olives cut in half, 125 ml
- 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.