Huachinango (red snapper) a la Veracruzana

Huachinango (red Snapper) A La Veracruzana Recipe

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Isabel Vela


This is a lovely dish using Huachinango (red snapper). There are many versions of this recipe but a true Veracruz style sauce should contain tomatoes, onion, garlic, capers, and green olives.


★★★★★ 1 vote

10 Min


  • 4 Tbsp
    olive oil
  • 2
    onions, sliced
  • 2
    cloves of garlic, chopped
  • 2
    green bell peppers or jalapenos, sliced
  • 5
    tomatoes, sliced
  • 3
    bay leaves
  • 5 oz
    green olives
  • 1 oz
  • 2 Tbsp
    olive juice
  • 2 Tbsp
    jalapeno juice
  • ·
    salt to taste
  • 4
    small whole red snappers

How to Make Huachinango (red snapper) a la Veracruzana


  1. In a large sauce pan, heat the olive oil over medium heat.
  2. Saute the onion and garlic for 30 seconds. Add the peppers and saute for another 30 seconds.
  3. Add the tomatoes, bay leaves, olives, capers, olive juice, jalapeno juice and salt and let boil for 4 minutes; add snapper and cook just until done. 3-5 minutes.
  4. Serve with white rice if desired.

Printable Recipe Card

About Huachinango (red snapper) a la Veracruzana

Course/Dish: Fish
Hashtag: #spicy

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