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

Servings 2


  • 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).
Tried this recipe?Let us know how it was!