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 Enchilado (Snapper Fillets Cuban Style) image

Provided by Manami

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
1 tablespoon fresh garlic, finely chopped
2 cups onions, thinly sliced
1 cup red peppers or 1 cup yellow pepper, thinly sliced
2 cups canned whole tomatoes, drained and chopped
2 tablespoons tomato paste
1 bay leaf
3/4 cup dry white wine
1/4 cup capers
3/4 cup green olives
salt and black pepper
2 1/4 lbs red snapper fillets, skinned

Steps:

Saute onion, garlic, and peppers in olive oil over medium heat.
Cook 6 to 8 minutes until tender.
Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper.
Cook sauce for about 10 minutes over low to medium heat.
Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes.
Serve fillets over white rice and cover with sauce.

Nutrition Facts : Calories 411.6, Fat 16.7, SaturatedFat 2.5, Cholesterol 79.8, Sodium 415.5, Carbohydrate 12.6, Fiber 2.4, Sugar 6.3, Protein 46.5