Huachinango at Veracruz Style
1 small bottle of 250 g of jalapenos chili slices
marinade “La Consentida”
1 kilo of Huachinango fish slices
1 cup of tomato purèe
A middle cup of onion to nibble
2 garlic clove
2 spoons of olive oil “ La Española”
2 spoons of vegetable oil
3 spoons of parsley to nibble
1 spoon of vinegar
1 spoon of sugar
Laurel, thyme and mejorana in quantity you wish.
2 spoons of caper
1 small bottle of olives
Salt and pepper
Fish juice or boiled water
Wash the fish slices, spread them with lemon and
dust it with salt and pepper.
Let them macerate a few minutes, and fry them in oil
on both sides, avoid to over fry.
Take out the oil and put the fish slices apart, well
Take the used oil and fry the onion and the garlic
with this oil.
When the onion is transparent, add the pieces of
tomato (without skin and seeds) and the tomato puree.
Let it fry lightly well, and add the aromatic herbs;
parsley, vinegar, salt, sugar and fish juice or
Put the huachinango’s slices in a bowl, and cover
them with sauce, olives, capers, and Jalapenos chili
pepper in slices “La Consentida”, rain it with a
some drops of olive oil “La Española”.
Warm at 230ºC the bowl on the oven and let it until
the fish is cooked.
Serve it hot with white rice.