Entrée: Mexico – Huachinango a la Veracruzana (Grouper Veracruz)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

4 grouper fillets (6–8 oz / 170–225 g each)
Salt and black pepper to taste
2 tbsp (30 ml) olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1 (14 oz / 400 g) can crushed tomatoes or 3 cups (720 ml) fresh diced tomatoes
1 / 2 cup (75 g) green olives, pitted and halved
2 tbsp (30 ml) capers, rinsed
1 jalapeño or serrano pepper, sliced (optional)
1 / 4 cup (15 g) chopped fresh cilantro
2 tbsp (30 ml) fresh lime juice or 1 tbsp (15 ml) vinegar

Instructions

1. Preheat oven to 375°F (190°C). Season fillets with salt and pepper.
2. Heat olive oil in a skillet over medium heat; sauté onion until soft, then add garlic and cook 30 seconds.
3. Add tomatoes, olives, capers, and sliced pepper; simmer 6–8 minutes to meld flavors. Stir in lime juice or vinegar and cilantro; adjust seasoning.
4. Place fillets in a baking dish and spoon sauce over and around the fish.
5. Bake uncovered 12–15 minutes, until fish is opaque and flakes easily.
6. Garnish with extra cilantro and serve with rice or warm tortillas.

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