Best Bbq Snapper Fillet Filete De Huachinango Sarandeado Recipes

Veracruz Red Snapper: Huachinango a la Veracruzana image

Provided by Food Network

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 18

One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled
3 cloves garlic, chopped
2 limes, juiced
2 tablespoons water
Pinch clove
Pinch pepper
Vegetable oil, for sauteing
1/2 cup chicken stock
1 onion, sliced
2 bay leaves
2 pinches dried oregano
1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil)
4 plum tomatoes
6 pickled chiles
8 green olives pitted and crushed, plus 12 green olives, whole
1 tablespoon capers
Salt
3 tablespoons chopped parsley

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 Veracruzana (Veracruz-Style Red Snapper) image

Provided by Sergio Remolina

Yield Makes 8 servings

Number Of Ingredients 16

6 pounds whole gutted red snapper or 8 (7-ounce) fillets
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
2 medium onions, diced
6 cloves garlic, minced
6 pounds Roma tomatoes, diced
1 cup green Manzanilla olives, pitted
1/2 cup Spanish capers
1/2 cup black raisins
1 teaspoon jalapeño chiles en escabèche, sliced (canned pickled jalapeños)
4 dried bay leaves
1/2 pound new potatoes, peeled, blanched, and sliced
1/4 cup coarsely chopped fresh flat-leaf parsley
Arroz Blanco

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.