Mexican Style Huachinango

Name: Mexican Style Huachinango
Ingredients: 2 red snapper fillets; 1/4 cup of finely chopped red onion; 5 small cluster tomatoes (quartered); 3 cloves of garlic (crushed); 3 tablespoons of chopped parsley; 1 tablespoon of butter; 1 tablespoon of fresh lemon juice; salt & pepper; sprinkling of dried thyme

Korban

November 2, 2020

super easy

Dinner Fish Lunch

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Mexican Style Huachinango

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Servings:

Ingredients

2 red snapper fillets
1/4 cup of finely chopped red onion
5 small cluster tomatoes quartered
3 cloves of garlic crushed
3 tablespoons of chopped parsley
1 tablespoon of butter
1 tablespoon of fresh lemon juice
salt & pepper
sprinkling of dried thyme

Instructions

Heat the butter in a large skillet over medium heat.
Add onion and garlic and saute for a bit until the onion is slightly softened.
Add the tomatoes, salt, pepper, squeeze of lemon juice and a light sprinkle of thyme.
Cook for 2-3 minutes, until the ingredients just begin to resemble a chunky fresh pasta sauce.
Lightly salt & pepper the fish fillets and add them into the pan.
Cook each fillet for about 2-3 minutes per side (continue flipping 1-2 more times, depending on how thick the fillets are and how quickly they cook).
Fish will be done when it’s white and begins to flake.
Serve it with the sauce scooped over. (We also roasted some market carrots and broccoli as a side dish).