Preparar Huachinango a la Veracruzana

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Huachinango a la Veracruzana puede sonar como un plato super lujoso, pero déjame decirte un secreto: en realidad es muy simple. Una salsa a base de tomate rápida es preparada en menos de 15 minutos y utiliza toneladas de ingredientes audazmente con sabor como alcaparras, aceitunas, la hoja de laurel, chiles y el orégano mexicano para darle nitidez satisfactoria sin un largo tiempo de cocción. Cocinar la salsa con el huachinango hasta que el pescado se acaba de cocer y usted tiene un plato hermoso con mucho sabor que es bajo en calorías sin sacrificar el sabor.

Siga a nuestro chef de la escuela culinaria por Internet mientras le muestra come hacer el huachinango a la Veracruzana. No vas a creer lo increíble que este plato es!

Huachinango a la Veracruzana

Marinade Ingredients
2 garlic cloves, chopped
2 limes, juiced
1 tbsp water
Pinch of clove
Pinch of pepper

Red Snapper Veracruz Ingredients
1 red snapper, cleaned and scaled
½ cup chicken stock
2 garlic cloves, chopped
½ onion, sliced
2 bay leaves
1 pinch dried oregano
1 sprig of fresh thyme
1 pinch of marjoram
½ cup freshly made tomato puree
4 plum tomatoes cut in half
4 pickle chiles
6 green olives pitted and crushed, plus 8 green olives, whole
1 tbsp capers
Fresh cilantro for garnished
Vegetable oil for sauteing
Salt to taste

Directions
1. Clean the fish without cutting either the head or the tail. With a sharp knife, score the fleshy part of the snapper. Combine the garlic, lime juice, water, pepper and clove to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate for 30 minutes.
2. Pour a tablespoon of oil in a hot pan and sear the fish for a few minutes on each side. Add the onions and garlic to the pan and sauté until tender.
3. Add the chicken stock and begin to add the remaining ingredients. Next, pour in the fresh tomato puree, whole plum tomatoes. Add the pickle chiles, crushed olives, and capers. Season with salt and simmer for 10 minutes.
4. Before serving, sprinkle the whole olives and chopped cilantro over the snapper and served in a large dish.