Cookbook 2014: Rodrigo Fernandez del Castillo

Huachinango a la Veracruzana


  • 6 Huachinango (red snapper) filets
  • 2 tablespoons butter
  • 2 bay leaves
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 6 jalapeño peppers (jalapeño means “from Jalapa” the city where my grandma grew up)
  • 1 tablespoon oil
  • 4 garlic cloves
  • ½ cup chopped onions
  • 2 pounds peeled, chopped tomatoes
  • 1 green pepper cut into strips
  • 1 teaspoon salt
  • ¼ cup capers
  • 1 teaspoon salt


Heat oil in a large saucepan and fry the garlic and onion for three minutes.

Add tomatoes and bring to a boil. Then add green pepper and stir for 2 minutes. Add salt, pepper, bay leaves, and oregano. When it returns to boil again, cover and simmer for 8 minutes. Add capers (and green olives if you want) and cook for another 5 minutes. Check the taste and remove from heat. Preheat oven to 375 degrees for 20 minutes. Wash and dry the fish filets and sprinkle lightly with salt and pepper. Melt butter in a large skillet, sauté the fish on both sides, and put in a greased baking pan. Pour sauce, cover dish with foil, and bake for 10 to 15 minutes. Place jalapeño peppers by each filet before serving.

Serves 6.