Huachinango a la Veracruzana

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From “The Cuisines of Mexico” by Diana Kennedy

Preheat oven to 325 F


3 pounds whole redfish or red snapper, gutted and scaled

1 teaspoon salt

2 tablespoons lime juice


2 pounds fresh tomatoes

½ cup olive oil

1 medium onion, finely sliced

2 cloves garlic chopped

1 bay leaf

½ teaspoon oregano

12 pitted green olives

2 tablespoons large capers

2 jalapeño chiles cut into strips

½ teaspoon salt


Place fish in an ovenproof baking dish. Prick the fish on both sides with a coarse tines fork, rub in salt and lime juice and set aside for 2 hours. Chop tomatoes roughly, Heat oil and sauté onions and garlic without browning until soft. Add chopped tomatoes and rest of ingredients to pan and cook over brisk flame until well seasoned and some of juice has evaporated. Pour sauce over fish. Sprinkle oil over fish and sauce. Bake for about 20 minutes loosely covered with foil. Turn the fish over and continue baking another 30 minutes until just tender. Baste frequently with sauce while cooking.


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