Huachinango a la Veracruzana (Pan-Seared Snapper in Tomato, Olive and Caper Sauce)

Steps

1. Step 1

   Start the rice first so it is ready with the fish. Put the rinsed rice, water, olive oil and salt in a medium saucepan and bring to a boil over high heat.

   5 min

   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 1 tbsp olive oil
   • 3/4 tsp salt
2. Step 2

   Turn the heat to low, cover tightly and cook 15 minutes without lifting the lid. Take off the heat and let it sit, still covered, until you are ready to serve; fluff with a fork before plating.

   15 min, hands-off

3. Step 3

   Meanwhile, season the snapper fillets all over with salt and pepper. Spread the flour on a plate and press each fillet into it on both sides, shaking off the excess.

   5 min

   • 4 red snapper fillets, about 6 oz each, skin on or off
   • salt
   • black pepper
   • 1/3 cup all-purpose flour
4. Step 4

   Heat 2 tbsp of the olive oil in a large skillet over medium-high heat until it shimmers. Add the fillets and sear, without moving them, until golden underneath, 2–3 minutes. Flip and sear 1 minute more, then transfer to a plate. The fish will not be cooked through yet.

   6 min

   • 4 red snapper fillets, about 6 oz each, skin on or off
   • 2 tbsp olive oil
5. Step 5

   Wipe out the skillet if the flour has browned too much. Add the remaining 2 tbsp olive oil and the sliced onion, cinnamon stick and bay leaves. Cook over medium heat, stirring now and then, until the onion is soft and translucent, about 6 minutes. Add the garlic and cook 1 minute more, until fragrant.

   7 min

   • 2 tbsp olive oil
   • 1 white onion
   • 1 piece cinnamon stick
   • 2 bay leaves
   • 4 cloves garlic
6. Step 6

   Add the crushed tomatoes with their juice, the olives, capers, pickled jalapeños, jalapeño brine and oregano. Season with a little salt. Simmer briskly, stirring occasionally, until the sauce has thickened and no longer looks watery, about 10 minutes.

   10 min

   • salt
   • 1 can whole peeled tomatoes (28 oz)
   • 1/2 cup pimiento-stuffed green olives
   • 2 tbsp capers
   • 2 tbsp pickled jalapeños
   • 2 tbsp brine from the pickled jalapeños
   • 1/2 tsp dried oregano
7. Step 7

   Nestle the fillets back into the sauce along with any juices from the plate. Spoon a little sauce over each one, cover and simmer gently until the fish flakes easily with a fork at its thickest part, 5–7 minutes.

   6 min, hands-off

   • 4 red snapper fillets, about 6 oz each, skin on or off
8. Step 8

   Fish out the cinnamon stick and bay leaves. Squeeze the juice of a lime wedge or two over the skillet, taste the sauce and add salt if it needs it, and scatter the parsley over the top. Serve the fillets and sauce over the fluffy rice, with the remaining lime wedges alongside.

   3 min

   • salt
   • 1 lime
   • 1/3 cup flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026