Photo: K8
Huachinango a la Veracruzana (Veracruz-Style Red Snapper)
15 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
589
Calories
35g
Protein
17g
Fat
81g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Raisin | 1 small box (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pounds whole gutted red snapper or 8 (7-ounce) fillets
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1/2 cup freshly squeezed lime juice
- 1/2 cup olive oil
- 2 medium onions, diced
- 6 cloves garlic, minced
- 6 pounds Roma tomatoes, diced
- 1 cup green Manzanilla olives, pitted
- 1/2 cup Spanish capers
- 1/2 cup black raisins
- 1 teaspoon jalapeño chiles en escabèche, sliced (canned pickled jalapeños)
- 4 dried bay leaves
- 1/2 pound new potatoes, peeled, blanched, and sliced
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes