The Huachinango A La Veracruzana (Red Snapper) is more than another ideal recipe for Lent. It’s the better of two worlds that combine native Mexican and Spanish ingredients. Starting with a freshly caught Gulf Red Snapper fish, this delightful meal brings together fresh and juicy red tomatoes, the right piquancy of La Costeña Jalapeño Peppers mixed with the Mediterranean flavor of healthy Olive Oil, ripe olives, crunchy capers and a mild flavored Bell Pepper to create a perfect dish for your family and guests. The natural origin of this recipe originated in the Mexican Gulf coast, more specifically from the state of Veracruz, a region renowned for its extraordinary culinary tradition and modern day food and drink festivities settled in a warm and hospitable state. 

A favorite among Hispanic families, this Huachinango a la Veracruzana or Red Snapper recipe is an excellent companion to sides that include rice pilaf, steamed vegetables or a refreshing cucumber salad. 

If you are pressed on time and need to cook something really impressive the Huachinango a la Veracruzana (Red Snapper) is an ideal recipe to prepare when time is limited and you need to get a head start. Don’t miss out on a perfect recipe that is healthy and easy to prepare.

If you are considering pairing this Huachinango a la Veracruzana with wine, let us recommend the zesty and refreshing whites to balance the delicate fish flavor. Among the wine types we recommend are: Riesling white wine from Germany, white wines from the Southern regions of France, Greek, Italian, Portuguese and Spanish Whites and of course French Chardonnay (Chablis, France). For domestics, you may want to consider California or Washington editions of Sauvignon Blancs. 

INGREDIENTS for Huachinango A La Veracruzana (Red Snapper):

  • 3 lbs. whole huachinango (red snapper)
  • Olive oil
  • 4 chopped garlic doves
  • 1 onion, sliced lengthwise
  • 2 red bell peppers, grilled, seeded, deveined and cut into strips
  • 8 tomatoes, peeled and diced 3 bay leaves
  • 3 sprigs fresh marjoram
  • One 8.8 oz. Jar La Costena olives
  • One 3.5 oz. jar capers
  • One 7.7 oz. can La Costeña sliced jalapeño peppers


To make this delicious Huachinango A La Veracruzana, clean fish, sprinkle with salt, pepper and lime juice and let stand in refrigerator. Meanwhile, heat a little oil and saute garlic and onion. Then add the bell pepper strips and diced tomatoes. Season with bay leaf, marjoram, salt and pepper and simmer 20 minutes. Stir in the olives, capers and jalapeno peppers. Arrange fish in an oven-proof dish and pour sauce over it. Cover and bake in a preheated 200 oc 1390 °Fl oven for 25 minutes.

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