Huachinango is the name for red snapper in Spanish. Veracruz-style fillets of red snapper are a Mexican favorite.

It is a savory fish dish seasoned with a medley of spices and the tang of green olives and chile peppers. Veracruz style red snapper is often made with whole red snappers instead of the fillets. This is only one of many variations.

Ingredients for Huachinango a la Veracruzana (Red Snapper Fish Veracruz Style)

• 6 fillets of red snapper
• 1/4 cup olive oil
• 1 chopped onion
• 1 clove garlic, chopped
• 2 cups tomato puree
• 1/8 tsp cinnamon
• 1/8 tsp cloves
• 3 jalapeños, chopped
• Juice of 1/2 lemon
• 1/2 tsp sugar
• 12 small new potatoes, pared and boiled
• 2 tbsp butter
• 5 slices bread, cubed
• 15 green olives
• Salt and pepper

Fry bread cubes in butter until crisp and golden. Set aside. Dust fillets with flour. Heat oil and sauté the fish fillets. Set aside.

To same pan, add onion and garlic, adding more oil if necessary. Sauté until soft. Add tomato puree, cinnamon and cloves. Cook 5 minutes. Add chiles, lemon juice, and sugar, and season with salt and pepper. Bring to a boil, then reduce heat.

Add potatoes and fish and heat thoroughly. Serve fish on a platter with the sauce, garnished with croutons and olives. Servings: 6