Veracruz is one of the most beautiful states in Mexico (as I mentioned here); it is full of magnificent sceneries and places full of adventure. For those looking to immerse themselves in a unique culinary experience, each region of Veracruz has its own gastronomy with something different to offer.
Veracruz Style Red Snapper | Huachinango a la Veracruzana
When you visit Veracruz, your feast will start in the north with some zacahuil and bocoles, continue to the fried fish and seafood soups from Tuxpan (right in the middle of the state, at the seaside), and after that to the mouth-watering “tamalitos de chanchamito” in Coatzacoalcos, finally ending with the tasty adobada meat from Minatitlan in the south.
This is just the tip of the iceberg of all that you can find in Veracruz. The enchiladas from the Huasteca region, the aromatic coffee from Cordoba, the elegant and exquisite mole xiqueño made in Xico, Veracruz - the list goes on and on…
Veracruz is not just the name of the state, but also the name of the main port in the state. Known as the “Heroic Port of Veracruz”, it has so many things to offer to the visitor. Veracruz has beaches, mountains, and some of the most diverse climates. Some of the above photos are courtesy of The Government of The State of Veracruz, you can visit their website to learn more about Veracruz HERE.
How to make Veracruz Style Red Snapper
DIRECTIONS:
- Season the fish with salt, pepper and lime juice inside and out. Set aside. (Please check the ingredients list below)
- In a large ovenproof frying pan, heat the oil over medium heat. Add the onion and sauté until transparent. Your frying pan has to be big enough to fit the fish. If you do not have a large enough oven-proof frying pan, then have a large baking dish ready to bake the fish there. Preheat your oven to 375 degrees.
- Stir in the garlic and cook for about 2 minutes.
- Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
- If using the dry white wine, add it while the tomatoes sauce is cooking.
- Before adding the red snapper, add the pickled jalapeños, raisins, olives, and capers and cook until the flavors combine about 4 minutes. Season the sauce with salt and pepper.
- To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more.
- The fish meat should flake when you insert a fork. (If you want to cook it using the stove-top method, place the fish into the frying pan and cover with some of the sauce. Place a lid and simmer until fish is cooked.). The cooking time will depend on the size of the fish.
Serve on a large serving plate covered with the sauce.
¡Buen provecho!
Mely,
What is your favorite way to cook fish?
More recipes:
Quick Fish Fillets with Parsley Sauce
Easy Red Rice Recipe
Veracruz Style red snapper
Ingredients
- 1 Whole Red Snapper cleaned and scaled. About 2 to 2/12 pounds in weight.
- 2 tablespoons of lime juice.
- 2 Tablespoon of olive oil
- ½ cup of finely chopped white onion
- 4 garlic cloves finely chopped.
- 1.5 Lbs tomatoes, chopped or 28 ounces crushed tomatoes
- 4 tablespoon flat parsley finely chopped (about ¼cup).
- 2 tablespoon fresh thyme chopped
- 2 Bay leaves
- 1 teaspoon Mexican oregano
- ½ cup of Pimiento Stuffed Olive whole or sliced.
- 1 Tablespoon small capers rinsed.
- ¼ cup raisins Optional see note bellow*
- 4 Pickled Jalapenos peppers, thinly sliced
- ¼ cup dry white wine **
- Salt and pepper to taste.
- Warm Mexican White Rice to serve. Optional
Instructions
- Season the fish with salt, pepper and lime juice inside and out. Set aside.
- In a large ovenproof frying pan, heat the oil in on medium heat. Add the onion and sauté until transparent. Your frying pan has to be big enough to fit the fish. If you do not have a large enough oven-proof frying pan, then have a large baking dish ready to bake the fish there. Preheat your oven to 375 degrees.
- Stir in the garlic and cook for about 2 minutes.
- Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
- If using the dry white wine, add it while the tomatoes sauce is cooking.
- Before adding the red snapper, add the pickled jalapeños, raisins, olives and capers and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper.
- To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more. The fish meat should flake when you insert a fork. (If you want to cook it using the stove-top method, place the fish into the frying pan and cover with some of the sauce. Place a lid and simmer until fish is cooked.). The cooking time will depend on the size of the fish.
Carolyn P Brown
What is Mexican oregano? Can I use regular?
Mely Martínez
Hello Carolyn,
Mexican Oregano has a very distinctive taste and aroma. You can find it at Latin stores and most supermarkets also carry it. The same way they sell Italian or Greek oregano. You can skip it if you don't find it or use Italian oregano instead.
Leslie
We have a question. The recipe says to start with an “oven proof pan”, but there are no instructions of putting that pan in the oven to bake it. The instructions describe using a baking dish for the oven or using a stovetop method. We were thinking of using an iron skillet on the stove and then putting that in the oven to bake the fish. Is that recommended?
Mely Martínez
Hello Leslie,
Yes, you can use a cast-iron skillet.
Marbella
Hi Mely,
I have been looking for a recipe for Huachinango a la Veracruzana but your recipe doesn't look at all like I remember having it in Guerrero. I recall the fish being fried but your's does not get fried at all. Do you think people from Guerrero make it differently that the folks in Veracruz? I'm making this for my nephews 50th birthday party so it's very important that i get it right so any help will be very much appreciate it.
Thanks,
Marbella
Mely Martínez
Hello Marbella.
This recipe is the way the Huachinango is cooked in Veracruz, where this dish got its name. If you look in the search box, I also have a recipe for Fish filets Veracruz Style, and Chicken Veracruz Style. My family is from the State of Veracruz, in the Gulf of Mexico. I'm not sure how in the state of Guerrero, in the Pacific coast, would cook a fish "Veracruz Style"
Larry Michael Martin
The best
Hannah
Is this what some states in Mexico call bacalao? I mean I know is a different kind of fish but please tell me if is similar? Thank you and I can't wait to make this for my family!!
mmartinez
Hello Hannah,
The recipe is very similar, but using fish fillets instead of dried cod. You can see the bacalao recipe in this link HERE
Russ Wilder
Made it this past weekend. My wife can't take too much hotness though and I've had experience with Vera Cruz style cuisine before and it's mighty tasty, but is definitely on the hot side. So I cut way back on the jalapeno pepper, only used one. Perfecto! Definitely a keeper.
Irina
This is a wonderful recipe. I made it with tilapia and cod. Thanks for posting Mely, I will definitely try other your recipes.
mmartinez
Hello Irina,
So glad to know you enjoyed the Veracruz Style recipe. 😉
Sea Biscuit
Excellent...Made it last night down here in Tuxpan, Veracruz. Going to try the Salted Cod next...
NORMA RUIZ
Que delicia amiga mil gracias por la receta, seguro lo pruebo, saludos.