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
Serves 2
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  1. 2 red snapper fillets
  2. 1/4 cup of finely chopped red onion
  3. 5 small cluster tomatoes (quartered)
  4. 3 cloves of garlic, crushed
  5. 3 tablespoons of chopped parsley
  6. 1 tablespoon of butter
  7. 1 tablespoon of fresh lemon juice
  8. salt & pepper
  9. sprinkling of dried thyme
  1. Heat the butter in a large skillet over medium heat.
  2. Add onion and garlic and saute for a bit until the onion is slightly softened.
  3. Add the tomatoes, salt, pepper, squeeze of lemon juice and a light sprinkle of thyme.
  4. Cook for 2-3 minutes, until the ingredients just begin to resemble a chunky fresh pasta sauce.
  5. Lightly salt & pepper the fish fillets and add them into the pan.
  6. 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).
  7. Fish will be done when it’s white and begins to flake.
  8. Serve it with the sauce scooped over. (We also roasted some market carrots and broccoli as a side dish).