Huachinango a la veracruzana (veracruz red snapper) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on December 31, 2024

    Fairly easy, with most of the time being for the fish to bake. Not a lot of extra sauce, but enough to cover the fish. I'd try this method with some of the other protein options as well.

  • Dannausc on March 19, 2022

    Fairly quick and easy. Pretty decent but I don’t think I would make it again.

  • TrishaCP on February 09, 2015

    A classic and this version does not disappoint- the flavors are bright without being too acidic and no one robust flavor overpowers another. I only marinated my fish for about 30 minutes before cooking, but that seemed to be sufficient. I didn't have pickled jalapeños, so I marinated fresh jalapeños in vinegar before adding to the sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.