Entree: Mexico – Tamaulipas, Gulf Coast Mexico – Huachinango a la Veracruzana (Red Snapper Veracruz-style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 whole huachinango (red snapper), about 2.5 lb (1.1 kg), cleaned, scaled, gutted
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 3 tbsp (45 ml) olive oil, plus 1 tbsp (15 ml) for rice
- 1 medium yellow onion, thinly sliced — about 1 cup (150 g)
- 4 cloves garlic, minced — about 1 tbsp (15 g)
- 1 medium green bell pepper, thinly sliced — about 1 cup (120 g)
- 6 Roma (plum) tomatoes, chopped — about 2 1/2 cups (600 g) or 1 28-oz (800 g) can crushed tomatoes for convenience
- 1/3 cup (80 ml) dry white wine (optional) or additional fish stock
- 1/3 cup (80 ml) fish stock or water
- 1/2 cup (75 g) pitted green olives, sliced (use local-style olives if available)
- 2 tbsp (30 g) capers, drained
- 2 tbsp (30 ml) pickled jalapeño or sliced fresh jalapeño (adjust to taste)
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano (or oregano)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice
- Lime wedges for serving
- For cilantro-lime rice:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
  - 3 cups (720 ml) water or low-sodium chicken/fish stock
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 ml) vegetable oil or olive oil
  - 2 tbsp (8 g) chopped cilantro
  - 1 tbsp (15 ml) fresh lime juice
- For sautéed zucchini (calabacitas):
  - 2 medium zucchini, cut into 1/2-inch (1 cm) half-moons — about 12 oz (340 g)
  - 1 tbsp (15 ml) olive oil
  - 1/4 tsp (1 g) salt
  - 1/4 tsp (1 g) black pepper

Instructions

Short Description:
Whole huachinango (red snapper) baked in a bright tomato, olive, and caper sauce typical of the Gulf Coast, served with cilantro-lime rice and sautéed zucchini for a complete main-course meal.

Regional Notes:
This Tamaulipas version emphasizes local green olives and briny capers in a tomato-based sauce, reflecting coastal seafood traditions. Compared with inland variants, it leans on simple fresh tomatoes and a touch of white wine or fish stock to highlight the fish rather than heavy chiles or extra frying.

1. Preheat the oven to 375°F (190°C). Pat the whole fish dry with paper towels and score both sides with 2-3 diagonal cuts. Season inside and out with 1 tsp (5 g) kosher salt and 1/2 tsp (2 g) black pepper.
2. Heat 3 tbsp (45 ml) olive oil in a large ovenproof skillet or sauté pan over medium-high heat. When hot, add the fish and sear 2 minutes per side until lightly browned (it does not need to be fully cooked). Transfer the fish to a plate and set aside.
3. Reduce heat to medium. In the same skillet, add the sliced onion and green bell pepper; cook, stirring, until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
4. Add the chopped tomatoes (or crushed tomatoes), white wine (if using), and fish stock. Stir in the sliced olives, capers, pickled jalapeño, bay leaves, and dried oregano. Bring the sauce to a gentle simmer and cook 8–10 minutes to meld flavors and reduce slightly. Taste and season with additional salt and pepper if needed.
5. Return the seared huachinango to the skillet, nestling it into the sauce. Spoon sauce over the top. Transfer the skillet to the preheated oven and bake uncovered 12–18 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of about 145°F (63°C) at the thickest part. Spoon sauce over the fish once or twice while baking.
6. While the fish bakes, make the cilantro-lime rice: heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, 2 minutes. Add 3 cups (720 ml) water or stock and 1/2 tsp (2.5 g) salt. Bring to a boil, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and stir in 2 tbsp (8 g) chopped cilantro and 1 tbsp (15 ml) lime juice. Keep covered until serving.
7. Sauté the zucchini: heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Add the zucchini, season with 1/4 tsp (1 g) salt and 1/4 tsp (1 g) black pepper, and sauté 4–6 minutes until just tender and lightly browned. Remove from heat and set aside.
8. When the fish is done, remove the bay leaves and stir in 2 tbsp (8 g) chopped parsley, 2 tbsp (8 g) chopped cilantro, and 1 tbsp (15 ml) lime juice into the sauce. Taste and adjust seasoning.
9. To serve, place a portion of cilantro-lime rice on each plate, add a portion of sautéed zucchini, and transfer a quarter of the huachinango to each plate with generous spoonfuls of the olive-and-caper sauce. Garnish with extra cilantro and lime wedges.