Mexican Red Snapper With Chili And Corn Recipes

VERACRUZ STYLE RED SNAPPER

Steps:

• Season the fish with salt, pepper and lime juice inside and out. Set aside.
• In a large ovenproof frying pan, heat the oil in on medium heat. Add the onion and sauté until transparent. Your frying pan has to be big enough to fit the fish. If you do not have a large enough oven-proof frying pan, then have a large baking dish ready to bake the fish there. Preheat your oven to 375 degrees.
• Stir in the garlic and cook for about 2 minutes.
• Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
• If using the dry white wine, add it while the tomatoes sauce is cooking.
• Before adding the red snapper, add the pickled jalapeños, raisins, olives and capers and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper.
• To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more. The fish meat should flake when you insert a fork. (If you want to cook it using the stove-top method, place the fish into the frying pan and cover with some of the sauce. Place a lid and simmer until fish is cooked.). The cooking time will depend on the size of the fish.

SNAPPER IN A POBLANO CHILE SAUCE

Steps:

• Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container, drizzle with the lime juice, garlic, salt and black pepper. Let it marinate anywhere from 15 minutes up to two hours in the refrigerator.
• Slice the poblanos in half, removing the stem, seeds and veins. Roughly chop and place in the blender along with the milk, purée until smooth.
• In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2 to 3 minutes. Add the chile purée, Mexican cream and nutmeg and cook on low heat until it thickens, about 10 to 12 minutes. Season with salt to taste.
• Preheat the oven to 375 degrees Fahrenheit. Butter the bottom of baking dish and place the marinated fish there, without extra marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
• Bake just until the fish is cooked and flakes with a fork, 15 to 20 minutes, depending on the thickness of the filets.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

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 VERACRUZANA (HUACHINANGO A LA VERACRUZANA)

Steps:

• To Prepare the Sauce:.
• Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic.
• Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.
• Simmer 2 ½ hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside. Use as directed.
• To Prepare the Fish:.
• In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.
• Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook.
• To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice.

RED SNAPPER TACOS WITH TOMATILLO SALSA

Steps:

• Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.
• Heat broiler. Broil chiles, tomatillos and onion until browned. Remove stems and seeds from chiles, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside.
• Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.
• To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.

FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE

Steps:

• Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
• Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
• Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
• When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.

FIESTA RED SNAPPER

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
• Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

RED SNAPPER VERACRUZ

Steps:

• Preheat the oven to 425°F.
• In a large sauté pan set over medium-high heat, melt the butter. Add the onion, mushrooms, bell pepper, and jalapeño, and cook until softened, about 8 minutes. Add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt, and cook for 5 minutes.
• Pour half of the sauce into the bottom of a 9 x 13-inch casserole dish. Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce. Pour the remaining sauce over the seafood. Bake for 15 to 18 minutes or until the fish is flaky.
• note
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MEXICAN RED SNAPPER WITH CHILI AND CORN

Steps:

• Run your fingers over the middle and upper portions of each red snapper fillet to feel for bones. If you find any, pull them out and discard them.
• In a shallow dish whisk the eggs, heavy cream and Tabasco sauce. Set aside.
• In a separate shallow dish, combine the flour, salt, black pepper and cumin.
• Dip each red snapper fillet into the egg mixture (known as an egg wash) and then coat (dredge) them in the flour mixture. Set the fillets aside 10 minutes.
• In a large saute pan or skillet, heat the olive oil over medium heat. Add the red snapper fillets and saute until golden on each side (about 7 minutes).
• Remove the fish to a platter and keep warm.
• Into the skillet add the butter. Once the butter has melted, add the corn, onion, tomatoes and both chilis and saute 10 minutes.
• Remove the pan from the heat and stir in the sherry (NEVER ADD ANY ALCOHOL TO A PAN OVER THE HEAT).
• Place the pan back onto the heat. Add the fish, cover the pan and cook 5 minutes.
• Remove the red snapper fillets and place on serving plates. Spoon the sauce and vegetable around the fillets and serve.