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Hugo’s Huachinango a la Veracruzana

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Ingredients
  

  • 1 4-pound Red snapper scaled and gutted with fins clipped
  • Juice of 2 limes
  • 1 teaspoon sea salt
  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic chopped
  • 4 pounds roasted roma tomatoes peeled, chopped and seeded
  • 1/2 white onion finely sliced
  • 4 bay leaves
  • 1/2 bunch flat leaf parsley chopped
  • 2 teaspoons dried Mexican Oregano
  • 3/4 cup Manzanilla olives sliced
  • 1/4 cup capers drained
  • 4 pickled jalapeños sliced
  • 1 cup Seafood stock

Instructions
 

  • Marinate fish in lime juice and salt for 30 minutes.
  • In a non-aluminum saucepan, heat olive oil and sauté onion until light brown. Add garlic and cook another minute. Add tomatoes, bay leaves, parsley, capers, peppers and oregano and heat through. Add seafood stock and simmer mixture for 30 minutes.
  • Score both sides of the fish (this makes serving easier). In a non-aluminum roasting pan (large enough to accommodate the whole fish), place the fish and cover with sauce. Bake at 400 degrees for approximately 30 minutes or until done.

Notes

This recipe and photo are courtesy of Chef Hugo Ortega of Hugo's.
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