What else can I make with these ingredients?
This recipe may contain allergens
Beyti Sarma
Medium 55 min~610 kcal 9/10
🐟
Veracruz Huachinango
Whole red snapper bakes with tomato, olives, capers, jalapeno, herbs, and lime in Veracruz style.
Medium⏱️ 1 hr 10 min📖 1 min readServes 4~430 kcal🇲🇽 Mexican🌍 Full translation
25 min prep 45 min cook
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 10 min- Prep25 min
- Cooking45 min
Ingredients
4 servings
Quick:
- 1.5 kg Red snapper
- 3 yemek kaşığı(~45 ml) Lime juice
- 5 adet Tomatoes
- 1 adet Onion
- 4 diş Garlic
- 0.5 su bardağı(~100 ml) Green olives
- 2 yemek kaşığı(~30 ml) Capers
- 2 adet Jalapeno peppers
- 4 yemek kaşığı(~60 ml) Olive oil
- 2 adet Bay leaves
- 1 tatlı kaşığı(~10 ml) Thyme
- 1.5 tatlı kaşığı(~15 ml) Salt
- 0.5 çay kaşığı(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Score both sides of the fish and rub with lime juice, salt, and black pepper.
- 2
Rest the fish in the refrigerator for 20 minutes.
20 min20:00 - 3
Soften the onion and garlic in olive oil for 5 minutes.
5 min05:00 - 4
Add the tomatoes, jalapeno, bay leaves, and thyme and cook the sauce for 12 minutes.
12 min12:00 - 5
Stir the olives and capers into the sauce.
- 6
Place the fish in a baking dish and spread the sauce over it.
- 7
Bake the huachinango at 190°C for 28 minutes.
28 min28:00
💡 Tip: A short lime and salt rest firms the fish so it holds together in the oven.
🍽️ Serving suggestion: Serve hot with small potatoes, white rice, and fresh cilantro.
Nutrition (per serving)
⚠️ Estimated, 77% match~430
kcal calories
42
g protein
16
g carbs
22
g fat
Protein 39%Carbs 15%Fat 46%
GI 28 · Low GIGL 4 · Low GL
6.5g
Sugar
4.8g
Fiber
2146.2mg
Sodium
2.6g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (77%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
9/10Very filling, for a really hungry day
This recipe may contain allergens
- Seafood
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
Community Adaptations (0)
No adaptations yet. Be the first to add one!
FAQ
How many servings does Veracruz Huachinango make?
This recipe serves 4.How long does Veracruz Huachinango take?
Prep 25 minutes, cooking 45 minutes; 70 minutes in total.Is Veracruz Huachinango difficult?
This recipe is rated medium.How many calories does Veracruz Huachinango have?
Approximately 430 kcal per serving. Protein: 42g, carbs: 16g, fat: 22g.Which allergens does Veracruz Huachinango contain?
This recipe contains Seafood. Check it against your dietary needs.Which cuisine does Veracruz Huachinango belong to?
This recipe belongs to Mexican cuisine.How many ingredients does Veracruz Huachinango need?
This recipe needs 13 ingredients.Is Veracruz Huachinango filling?
Satiety bar per serving is 9/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.
Be the first to review
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Other versions of this recipe
Try a similar recipe in the same category at a different complexity.
Similar recipes
Selected from the same category and tags
Sort:
1 this week
Found an error in this recipe?