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Huachinango a la Veracruzana- Red Snapper with a Spicy Red Sauce

User Rating 5 Star Rating (2 Reviews)


Tender red snapper baked with a delicious red sauce. This recipe is for a marinade and a sauce, so it's really not as complicated as the ingredients list might seem.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 3 lbs whole red snapper
  • 2 tablespoons fresh lime juice
  • pinch of salt
  • pinch of pepper
  • small pinch of nutmeg
  • 1 onion sliced
  • 2-3 cloves of garllic, peeled and diced
  • 1/2 cup tomato sauce
  • 3 tomatoes seeded and diced, coarsely chopped
  • 1/4 cup oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 5 jalapenos (canned) roughly chopped
  • 2 tablespoons capers
  • 10 green olives, quartered


If using the whole snapper, clean it and remove the scales but leave the head and tail on for presentation. Prick the fish with a fork on both sides. Lay the fish (or the filets in a single layer in a shallow baking dish. Whisk together the lime juice, salt, pepper, nutmeg and garlic and pour over the snapper. Refrigerate for about an hour.

Begin by heating up the oil in a large saute pan over medium heat and start frying the onions. When they are just becoming translucent, add in the garlic and continue to cook for about 1-2 minutes until they are soft. Add in the tomatoes, tomato sauce, bay leaf, oregano, jalapenos, and olives. Simmer the sauce for 5 minutes to bring the flavors together.

Remove the fish from the marinade and place in shallow baking dish. Cover the fish with the sauce and bake in a 300 degree oven for about 30 minutes turning once. Serves 3-4.

User Reviews

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 5 out of 5
I made it with fish fillets, Member mcpeon

I believe is easy made this recipe with fish fillets , and always add capers and olives

3 out of 3 people found this helpful.

See all 2 reviews

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