![\"\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2026\/05\/Huachinango_a_la_Veracruzana700.jpg\")
<\/p>\n
Veracruz-Style Snapper (Huachinango a la Veracruzana)<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 4 (6-ounce) skin-on red snapper fillets<\/li>\n
- 3 teaspoons kosher salt, divided<\/li>\n
- 1 teaspoon garlic powder<\/li>\n
- 1\u20442 teaspoon freshly ground black pepper<\/li>\n
- 3 tablespoons extra-virgin olive oil, divided<\/li>\n
- 1\u20442 cup thinly sliced white onion<\/li>\n
- 10 garlic cloves, thinly sliced<\/li>\n
- 1 jalape\u00f1o chile, stemmed, seeded, and cut into thin strips<\/li>\n
- 1 red bell pepper, stemmed, seeded, and julienned<\/li>\n
- 1 green bell pepper, stemmed, seeded, and julienned<\/li>\n
- 1\u20442 cup dry white wine<\/li>\n
- 1 pound Roma tomatoes, cut into 1-inch pieces (about 2 cups)<\/li>\n
- 1\u20442 cup Seafood Broth (page 56), or store-bought, plus more as needed<\/li>\n
- 4 dried bay leaves<\/li>\n
- 6 fresh thyme sprigs, leaves chopped<\/li>\n
- 2 teaspoons capers<\/li>\n
- 16 pitted black olives (such as kalamata)<\/li>\n
- 1 lemon, sliced into 8 rounds and seeded<\/li>\n
- 1\u20444 cup chopped fresh parsley<\/li>\n<\/ul>\n
Pat the fish fillets dry. In a small dish, mix 2 teaspoons of the salt with the garlic powder and pepper. Sprinkle the seasoning evenly on both sides of the fish.<\/p>\n
Heat a large cast-iron skillet over high heat for 3 minutes. Drizzle in 2 tablespoons of the oil and immediately add the fish, skin side down, in a single layer. Cook undisturbed for 1 minute, then flip and sear the other side for 30 seconds. Transfer to a plate (it\u2019s OK if some fish bits remain in the pan).<\/p>\n
Turn the heat down to medium, adding the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, and the onion. Cook for about 30 seconds, or until the onion starts to turn translucent, then add the garlic, jalape\u00f1o, and red bell peppers. Cook for about 2 minutes, or until the peppers start to lightly brown. Add the wine, scraping up any browned bits, then add the tomatoes. Turn the heat up to high and cook for about 3 minutes, or until the tomatoes break down.<\/p>\n
Add the broth, bay leaves, thyme, capers, olives, and 1 cup water and bring to a boil. Boil for 3 minutes, adding additional broth if the mixture gets too dry (it should be a thick, stew-like consistency). Turn the heat down to medium-low and place the fish, skin side up, on top of the sauce, then arrange the lemon slices on top of the fish.<\/p>\n
Cook for about 4 minutes, or just until the fish is cooked through, then serve from the pan or carefully transfer to a platter. Garnish with the parsley and serve immediately.<\/p>\n