1 1/2 lbs Red Snapper fillets Huachinango 1 tbsp Olive oil 1 can Salsa Casera (red salsa) 1 1/2 tbsp Capers 1 can Jalapeño peppers 3 tbsp Parsley 2 leaves Bay leaves 1 Onion 1 tbsp Dried oregano 2 Garlic cloves 2 tbsp Lime juice 18 Pimento-stuffed olives Salt and pepper
Lay the fish fillets in a dish and sprinkle with lime juice and salt.Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the onion and cook over medium heat, until golden. Add the garlic cloves minced and cook 2 minutes longer.Add the can of salsa Mexicana, add the olives and capers and the can of jalapeno peppers, the bay leaves and the parsley. Cover the skillet and simmer 5 to 6 minutes.Arrange the fish in a baking dish. Pour the hot sauce over the fillets and bake, uncovered, 10 minutes make sure there is still moist in the center of the dish.
Video Pescado a la Veracruzana by Jauja Cocina Mexicana>
Enjoy this delicious Veracruz style fish Mexican recipe!