Huachinango A La Plancha Grilled Red Snapper Food

VERACRUZ RED SNAPPER: HUACHINANGO A LA VERACRUZANA

Steps:

• Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.
• Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.
• First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.

HUACHINANGO A LA PLANCHA (GRILLED RED SNAPPER)

Steps:

• Combine mayonnaise, lime juice, salt, and black pepper in a bowl. Rub mixture evenly onto the fillets and place them on a plate. Marinate in the refrigerator for 40 minutes.
• Preheat an outdoor grill or griddle for medium heat and lightly grease.
• Place fillets on the cooking surface for 30 seconds. Turn over and continue to cook until opaque and cooked through, 8 to 10 minutes.

BBQ SNAPPER FILLET: FILETE DE HUACHINANGO SARANDEADO

Steps:

• Place olive oil, garlic, and seasonings in a blender or food processor and puree for 30 seconds or until smooth. Rinse fillets with cold water and remove any pin bones. Rub fillets with the seasoning mixture and place in a baking dish. Let marinate in the refrigerator for 1 hour.
• Preheat a grill. Place fillets, skin side down, on hot grill and cook for 2 to 3 minutes on each side. Serve with a salad, grilled vegetables, rice, or tortillas and salsa.

HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)

Steps:

• Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
• In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
• Preheat the oven to 350°F.
• Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.

RED SNAPPER (HUACHINANGO) IN VERACRUZ SAUCE

Steps:

• Season the fish with lime juice, salt and pepper and set aside.
• Sauce:.
• Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
• Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
• Simmer for 10 minutes.
• Place fish in baking dish and pour the sauce over the fish.
• Bake at 375 for 15 to 20 minutes.

HUACHINANGO (RED SNAPPER) A LA VERACRUZANA

Steps:

• 1. In a large sauce pan, heat the olive oil over medium heat.
• 2. Saute the onion and garlic for 30 seconds. Add the peppers and saute for another 30 seconds.
• 3. Add the tomatoes, bay leaves, olives, capers, olive juice, jalapeno juice and salt and let boil for 4 minutes; add snapper and cook just until done. 3-5 minutes.
• 4. Serve with white rice if desired.