Veracruz-Style Red Snapper 🐟

Huachinango a la Veracruzano, also known as Red Snapper in Tomato Sauce, is a classic Mexican dish bursting with vibrant flavors and healthy ingredients. This recipe, perfect for a weeknight dinner or any occasion, combines tender red snapper fillets with a zesty tomato sauce infused with garlic, lime juice, cilantro, and a hint of fresh chili pepper for a delightful kick. The dish is baked to perfection in the oven, resulting in tender, flaky fish enveloped in a rich and savory sauce that’s sure to tantalize your taste buds.

Preparation Time: 35 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 5 minutes

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Ingredients:

• 1 to 3 red snapper fillets
• 3 tablespoons lime juice, divided
• 2 cloves garlic, minced
• 1 cup chopped tomatoes
• 2 tablespoons chopped cilantro
• 1 fresh chili pepper, finely chopped
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 tablespoons olive oil

Nutritional Information (per serving):

• Calories: 156.6
• Fat: 3.9g
• Saturated Fat: 0.7g
• Cholesterol: 42.1mg
• Sodium: 221.6mg
• Carbohydrates: 5.4g
• Fiber: 1g
• Sugar: 2.5g
• Protein: 24.1g

Servings: 4

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C).

2. Prepare Fish: Rinse the red snapper fillets under cold water and pat them dry with paper towels. Rub the fillets inside and out with 1 teaspoon of lime juice, then set them aside while you prepare the sauce.

3. Prepare Sauce: In a large heavy-bottomed saucepan, heat the olive oil over medium-low heat. Add the chopped onion and sauté for about 1 minute, until it becomes translucent and fragrant.

4. Add Aromatics: Stir in the minced garlic and continue to sauté for another minute, stirring constantly to prevent burning.

5. Combine Ingredients: Add the chopped tomatoes, cilantro, fresh chili pepper, ground cinnamon, salt, and the remaining lime juice to the saucepan. Stir well to combine all the ingredients.

6. Simmer Sauce: Allow the sauce to simmer gently for about 30 minutes, stirring occasionally to prevent sticking or burning. This will allow the flavors to meld together and the sauce to thicken slightly.

7. Prepare Baking Pan: While the sauce is simmering, grease a shallow baking pan with a bit of olive oil to prevent sticking.

8. Assemble Dish: Once the sauce is ready, place the red snapper fillets in the greased baking pan. Spoon 3 tablespoons of the prepared sauce into the cavity of each fish, then pour the remaining sauce evenly over the top of the fillets.

9. Bake: Transfer the baking pan to the preheated oven and bake the fish for 18 minutes. After this time, carefully turn the fillets over using a spatula and bake for an additional 15 minutes, or until the fish is cooked through and flakes easily with a fork.

10. Check Doneness: To ensure the fish is cooked to perfection, perform a fork test. Insert a fork into the thickest part of the fillet and gently twist. If the fish flakes easily and is opaque all the way through, it is ready to be removed from the oven.

11. Serve: Once the red snapper is cooked to your liking, carefully transfer the fillets to a serving platter using a spatula. Pour any remaining sauce from the baking pan over the top of the fish, allowing it to pool around the fillets for added flavor and moisture.

12. Enjoy: Serve your Huachinango a la Veracruzano hot, garnished with additional fresh cilantro or lime wedges if desired. This dish pairs perfectly with steamed rice, roasted vegetables, or a crisp green salad for a complete and satisfying meal that’s low in carbs, healthy, and bursting with delicious Mexican flavors.

Bon appétit! 🐟🍅🌶️