Below is a recipe we made for dinner last night, after getting a great deal on Pacific Red Snapper. I called it “Mexican style” simply due to the fact that this fish really reminded me of the ever-present baked fish I had in Mexico. In the future, I might try adding peppers and some heat in the form of cayenne pepper.
Mexican Style Huachinango
- 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
- 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).