Entree: Mexico – Veracruz (Gulf Coast Mexico) – Huachinango a la Veracruzana

Serving Size: 4

Approximate Time

Prep 30 min

Cook 33 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 1 whole huachinango (red snapper), butterflied, about 3 lb (1.4 kg), cleaned and pin-boned
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil, divided
- 1 medium white onion, thinly sliced (about 8 oz / 225 g)
- 3 garlic cloves, minced (about 9 g)
- 1 jalapeno, seeded and thinly sliced (or 1 serrano for more heat)
- 6 medium plum (Roma) tomatoes, coarsely chopped, about 1 lb (450 g) — or 2 cups (500 g) canned crushed tomatoes if out of season
- 1/4 cup (60 ml) dry white wine (optional; can use extra fish stock)
- 1/2 cup (120 ml) fish stock or low-sodium chicken stock
- 1/2 cup (75 g) pitted green olives (Manzanilla), halved or sliced
- 2 tbsp (30 g) capers, drained
- 1 bay leaf
- 1 tsp (1 g) dried oregano (preferably Mexican oregano if available)
- 2 tbsp (30 g) chopped fresh parsley, plus extra for garnish
- 1 lime, cut into wedges (for serving)
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) water (or 2 3/4 cups / 650 ml water + 1/4 cup / 60 ml stock for extra flavor)
- 1 tbsp (15 ml) vegetable oil or butter (for the rice)
- 8 oz (225 g) green beans, trimmed
- 1 tbsp (15 g) unsalted butter (optional, for green beans)

Instructions

Short Description:
Whole red snapper simmered and baked in a bright tomato, olive, and caper sauce with herbs, served with long-grain white rice and steamed green beans for a complete Gulf Coast meal.

Regional Notes:
This Veracruzan version highlights the Mediterranean influence on the Gulf Coast through the use of green olives and capers in a tomato-based sauce. It uses a whole butterflied huachinango (red snapper) topped with the tomato-olive-caper sauce and baked, a presentation typical in Veracruz as opposed to simple pan-fried fillets found elsewhere.

1. Preheat oven to 375°F (190°C). Pat the butterflied huachinango dry with paper towels and season both sides and cavity lightly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Make 3 shallow diagonal cuts through the flesh on each side to help cook evenly.
2. Start the rice: heat 1 tbsp (15 ml) vegetable oil or butter in a medium saucepan over medium heat. Add rinsed rice and toast, stirring, for 1–2 minutes. Add 3 cups (720 ml) water and a pinch of salt, bring to a boil, then reduce to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered while you finish the fish.
3. Make the Veracruz sauce: in a large ovenproof skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the sliced onion and a pinch of salt and cook until softened and translucent, about 6–8 minutes. Add the minced garlic and sliced jalapeno and cook until fragrant, about 30 seconds.
4. Add the chopped tomatoes to the skillet and cook, stirring occasionally, until they break down and form a saucy base, about 8–10 minutes. Stir in the white wine (if using) and simmer 1–2 minutes to reduce the alcohol.
5. Add fish stock, olives, capers, bay leaf, and dried oregano. Simmer the sauce gently 5 minutes to meld flavors. Taste and adjust seasoning, removing the bay leaf when sauce is ready.
6. Sear the fish: in a separate large skillet (or use the ovenproof skillet if emptying some sauce temporarily), heat the remaining 1 tbsp (15 ml) olive oil over medium-high heat. Place the fish skin-side down and sear 2–3 minutes until the skin is lightly browned and holds together. Turn the fish briefly (30–45 seconds) to set the flesh.
7. Transfer the seared fish to the ovenproof skillet with the sauce (or return the sauce to the fish skillet). Spoon sauce liberally over and under the fish, then place the skillet in the preheated oven. Bake 12–15 minutes, or until the thickest part of the fish flakes easily with a fork (internal temperature about 125–135°F / 52–57°C). Cooking time will vary with fish thickness.
8. While the fish bakes, prepare the green beans: bring a medium pot of water with a pinch of salt to a boil. Add green beans and blanch 3–4 minutes until tender-crisp. Drain and toss with 1 tbsp (15 g) unsalted butter (optional), a pinch of salt, and a little chopped parsley.
9. When the fish is done, remove from oven and sprinkle 2 tbsp (30 g) chopped fresh parsley over the sauce. Squeeze lime wedges over the fish to taste.
10. To serve, spoon a bed of white rice onto each plate, place portions of huachinango on top or alongside, spoon extra Veracruz sauce over the fish, and add a serving of the buttered green beans. Garnish with extra parsley and lime wedges.