📝 About This Recipe
A crowning jewel of Mexican coastal cuisine, this dish hails from the vibrant port city of Veracruz, where Spanish influence meets the bounty of the Gulf. It features a succulent whole red snapper bathed in a savory, aromatic tomato sauce enriched with briny olives, capers, and pickled jalapeños. This masterpiece perfectly balances acidity, salt, and spice, offering a sophisticated taste of Mexico's rich culinary history.
🥗 Ingredients
The Fish
- 1 piece Whole Red Snapper (Huachinango) (approx. 2.5-3 lbs, cleaned, scaled, and gutted)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Veracruz Sauce (Salsa Veracruzana)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 medium White Onion (thinly sliced into half-moons)
- 4 cloves Garlic (finely minced)
- 1.5 lbs Roma Tomatoes (roasted, peeled, and chopped)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 1/2 cup Spanish Green Olives (pitted and halved)
- 3 tablespoons Capers (rinsed)
- 2-3 pieces Pickled Jalapeños (sliced into strips (chiles largos))
- 2 tablespoons Pickled Jalapeño Brine (for extra tang)
- 2 tablespoons Raisins (optional, for a traditional hint of sweetness)
- 1/4 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Pat the red snapper completely dry with paper towels. Make three diagonal shallow incisions on each side of the fish to allow the flavors to penetrate.
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2
Rub the fish inside and out with lime juice, sea salt, and black pepper. Set aside to marinate at room temperature for 15-20 minutes while you prepare the sauce.
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3
In a large, deep skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sear the fish for 3-4 minutes per side until the skin is golden but the fish is not fully cooked through. Remove the fish carefully and set aside on a plate.
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4
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the sliced onions until they become translucent and slightly golden, about 5 minutes.
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5
Add the minced garlic to the onions and cook for another 60 seconds until fragrant, being careful not to burn it.
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6
Stir in the chopped tomatoes, bay leaves, and dried oregano. Cook over medium-low heat for 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
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7
Incorporate the olives, capers, pickled jalapeño strips, jalapeño brine, and raisins. Simmer the sauce for another 5 minutes to allow the flavors to meld.
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8
Taste the sauce for seasoning. Note that the olives and capers add significant salt, so adjust only if necessary.
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9
Gently nestle the seared snapper back into the skillet, spooning plenty of the sauce over the fish.
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10
Cover the skillet with a tight-fitting lid and reduce heat to low. Simmer for 10-15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
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11
During the last 2 minutes of cooking, sprinkle the fresh chopped parsley over the top.
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12
Carefully transfer the whole fish to a large serving platter and pour all the remaining sauce and aromatics over it. Serve immediately.
💡 Chef's Tips
Always use the freshest fish available; the eyes should be clear and the gills bright red. If you prefer not to cook a whole fish, you can use thick red snapper fillets, reducing the final simmering time to 6-8 minutes. Roasting the tomatoes beforehand adds a smoky depth that defines a truly authentic Veracruz sauce. Don't skip the pickled jalapeño brine; it provides the essential 'zing' that balances the richness of the olive oil. If the sauce becomes too thick, add a splash of white wine or fish stock to loosen it up.
🍽️ Serving Suggestions
Serve with a side of fluffy white Mexican rice to soak up the delicious tomato broth. Accompanied by warm corn tortillas or crusty bolillo bread rolls. A side of sliced avocado provides a creamy contrast to the briny sauce. Pair with a crisp, cold Mexican lager or a chilled glass of Sauvignon Blanc. Finish the meal with a light lime sorbet to cleanse the palate.