Huachinango a la Veracruzana

Starting with freshly snapper fillets, this Veracruz-style meal is juicy and full of flavor. Cooked with HERDEZ® Salsa Verde and drizzled with HERDEZ® Guacamole Salsa, this traditional fish recipe will leave your guests craving for more!


  • 8 ounces

    red snapper fillets

  • 2 large

    banana leaves

  • 1

    poblano pepper, sliced

  • ½

    onion, sliced

  • ½ teaspoon

    extra-virgin olive oil

  • 1 tablespoon

    lime juice

  • 4 ounces

    HERDEZ® Salsa Verde

  • 4 ounces

    HERDEZ® Guacamole Salsa

Print Recipe



  1. Heat oven to 375˚F.

  2. Clean fish and remove bones.

  3. Toast banana leaves on stovetop to make pliable. Line baking pan with banana leaves and place fish on top of leaves. Arrange poblano peppers and onion over fish.

  4. In small bowl, combine olive oil, lime juice and HERDEZ® Salsa Verde; pour mixture over fish. Fold over banana leaves, fully enclosing fish. Bake 15 to 20 minutes.

  5. Remove fish from oven, open banana leaves and gently transfer fish and ingredients to plate; drizzle with HERDEZ® Guacamole Salsa.


HERDEZ® Habanero Taqueria Street Sauce

Real habanero flavor gives any dish a very authentic kick.

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