Red Snapper a la Veracruzana (Huachinango a la Veracruzana)

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Red Snapper a la Veracruzana (Huachinango a la Veracruzana)
Red Snapper a la Veracruzana (Huachinango a la Veracruzana)
Votes: 2
Rating: 5
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Cuisine Mexican
Difficulty Easy
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cuisine Mexican
Difficulty Easy
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Red Snapper a la Veracruzana (Huachinango a la Veracruzana)
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Dust the fish fillets lightly with the seasoned flour.
  2. 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.
  3. 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.
  4. Add the tomato puree, cinnamon, and cloves and cook over moderate to low heat for 5 minutes, stirring occasionally.
  5. Add the chiles, lemon juice, sugar, and salt and pepper to taste, and bring to a boil.
  6. 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.
  7. To serve, arrange the fish on a hot serving platter and cover with the sauce, surrounded by the potatoes and garnished with the olives.
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Post Author: Stgcom

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