Huachinango a la Veracruzana


  • 6 ounces olive oil, divided use
  • ½ white onion, finely chopped
  • ½ white onion, thinly sliced into rings
  • 3 garlic cloves, finely chopped
  • 8 to 10 roma tomatoes, peeled, seeded and diced (about 2 pounds)
  • 2 tablespoons capers
  • ½ cup olives stuffed with pimento, sliced
  • 2 ounces tomato paste
  • 4 pickled jalapeños, julienned
  • 2 to 3 laurel leaves
  • ½ tablespoon dried oregano
  • ½ teaspoon dried thyme
  • ½ cup white wine
  • Kosher salt to taste
  • 4 red snapper or Pacific rockfish filets, 6 to 8 ounces each
  • ½ cup parsley, finely chopped
  • Pepper to taste


Heat 3 ounces olive oil in heavy saucepan and sweat chopped onion. Add onion rings and garlic and cook a few minutes. Add tomatoes, capers, olives, tomato paste, jalapeños and laurel leaves, and cook 10 minutes. Add oregano, thyme, wine and salt to taste and simmer to desired consistency.

To prep fish, heat remaining olive oil in heavy skillet over high heat. Season filets with salt and sear skin side down, turning after 2 minutes. Cook 1 more minute and add Veracruzana sauce to the pan, parsley and correct seasonings. Serve with white rice, black beans and fried ripe plantain slices. Makes 4 servings.

Chef-owner Jimmy Shaw; Lotería Grill, Los Angeles area, multiple locations