HUACHINANGO A LA VERACRUZANA (BAKED RED SNAPPER VERACRUZ)

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Huachinango a La Veracruzana (Baked Red Snapper Veracruz) image

Baked red snapper fillets baked in a delicious sauce. From Heart of the Palms. Preparation time includes marinating time.

Provided by Recipe Junkie

Categories     Very Low Carbs

Time 4h40m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs red snapper fillets
1 teaspoon salt
2 tablespoons lime juice
1 medium onion
1 garlic clove, minced
3 tablespoons olive oil
2 lbs fresh tomatoes, peeled, seede and chopped
2 chili jalapeno peppers, seeded and cut into strips
12 pitted green olives, cut in half
1/2 teaspoon salt
1/4 teaspoon dried oregano
2 tablespoons large capers
1 large bay leaf

Steps:

  • Place fillets in a single layer, in a greased 9x13" baking dish.
  • Prick fillets with a fork and sprinkle with salt and lime juice.
  • Set aside to season, for several hours in refrigerator.
  • Drain.
  • Pour sauce over fillets.
  • For sauce:.
  • Saute onion and garlic in hot oil until tender.
  • Add remaining sauce ingredients.
  • Cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.
  • After step #9 you would then bake for awhile, correct? Like at 350 for 20-30 min?

Nutrition Facts : Calories 396.2, Fat 11.8, SaturatedFat 1.9, Cholesterol 106.5, Sodium 888.2, Carbohydrate 8.9, Fiber 2.6, Sugar 5.1, Protein 61.3

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