Huachinango a la Veracruzana (Red Snapper Veracruz)
Heather Sprung
ingredients
- 2 pounds red snapper fillets
- 6 medium tomatoes, finely diced
- 2 small green chiles, finely diced
- 1 medium white onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup cilantro leaves, finely chopped
- 1/3 cup water
- 4 sprigs cilantro
- 1 lime, cut into quarters
directions
- 1
Set fish in large baking dish. Combine tomatoes, chiles, onion, garlic, oil, cilantro and water. Spoon over fish. Bake uncovered at 375 degrees for 8 minutes or until fish flakes at thickest part. Thick fillets can take up to 20 minutes.
- 2
To serve, lift fillets onto plates with spatula. Spoon sauce over top. Garnish with sprig of cilantro and wedge of lime.
Source: Heather Sprung
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews