Best Mexican Red Snapper With Chili And Corn Recipes

XOCHIPILLI'S ROASTED RED SNAPPER YUCATAN STYLE

Xochipilli's Roasted Red Snapper Yucatan Style image

This recipe is from a local Mexican restaurant and this style of preparation is a favorite of Andrew Zimmern, host of the TV show Bizarre Foods.

Provided by Member 610488

Categories Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

3 lbs fresh red snapper fillets, divided by number of servings
1 (1 lb) package frozen banana leaf
1 lb pre-made sausage
2 cups fresh corn kernels
1 (15 ounce) can chopped tomatoes, and their juices
1 tablespoon ground cumin
1 tablespoon oregano
4 garlic cloves, minced
1 onion, minced
1 cup queso blanco, grated
1/4 cup olive oil
2 limes, juice of
2 lbs coarsely ground natural pork
2 slices apple wood bacon, minced
1 tablespoon kosher salt
1 tablespoon dried oregano
2 tablespoons fresh cilantro, minced
2 tablespoons chipotle chiles in adobo
1 tablespoon lime juice
1 tablespoon dried ancho chile powder
2 tablespoons ground cumin
2 tablespoons garlic, minced
1 tablespoon ground epazote

Steps:

The sausage can be stuffed into a natural casing and smoked; it can be frozen or grilled fresh. It can also be served in patties as well. Please allow the sausage to sit in the refrigerator for 24 hours before cooking to allow the flavors to develop. Use half the batch for this snapper recipe, and freeze the rest.
To assemble: Place the oil in a sauté pan over high heat and add the onions, garlic, herbs and spices. Cook for several minutes until onions are glassy. Add the tomatoes and cook until liquid is evaporated. Cool and fold in the corn, lime juice and cheese.
Unroll the banana leaves and cut into 3-foot lengths. Place a fish portion into the third of the leaf nearest you. Place a few tablespoons of raw sausage, crumbled on top of the fish and cover with a few tablespoons of the sauce. Season with salt, pepper.
Fold the fish packages burrito-style, tucking the sides in as you roll up the leaf. Place on a sheet pan, seam side down to prevent unrolling, and bake in a preheated 400 degree F oven for 40 minutes until cooked through.
Serve with corn tortillas, limes and a good spiky fresh hot chili puree.

Nutrition Facts : Calories 1022.9, Fat 51.6, SaturatedFat 14.8, Cholesterol 279.1, Sodium 2133.8, Carbohydrate 22.1, Fiber 4, Sugar 6.2, Protein 114.2

RED SNAPPER VERACRUZANA (HUACHINANGO A LA VERACRUZANA)

Red Snapper Veracruzana (Huachinango a La Veracruzana) image

The Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. Long before Europeans arrived in Mexico through what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa, also characterized the indigenous cooking of the area. The staple food triumvirate of corn, beans and squash was further supplemented by a variety of tropical fruits, thanks to the area's temperate-to-tropical climate. In addition to the chiles, tomatoes and avocadoes so important in the Mexican cooking, papaya, mamey and zapote were cultivated. These are very popular today in the licuados and helados - milk shakes and ice cream - so dear to the hearts of jarochos. This variety and abundance was given a further culinary boost with the arrival of the Spaniards, who introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro, as well as many of the spices that would later characterize Veracruz cooking. A combination of saffron, cloves, cinnamon and black pepper was pre-mixed and sold to flavor fish empanadas. The Spaniards also brought wheat, rice, almonds, olives and olive oil, garlic and capers. The latter three are essential ingredients in what is perhaps the most famous specialty of the region, Huachinango a la Veracruzana, red snapper in a spicy tomato sauce.

Provided by Witch Doctor

Categories Mexican

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons fresh lime juice
3 garlic cloves
2 dried bay leaves
1 1/2 teaspoons dried oregano
3/4 cup olive oil (or less as desired)
salt and pepper, to taste
4 (6 ounce) red snapper fillets
3/4 cup olive oil
7 garlic cloves, divided
2 cups white onions, finely chopped
2 1/4 lbs tomatoes, finely chopped
3/4 cup pimento stuffed olive, finely chopped
1/4 cup capers
6 fresh bay leaves (or 3 dried)
1 1/2 teaspoons crushed dried oregano
2 sprigs fresh thyme (or 1 teaspoon dried)
2 sprigs marjoram (or 1 teaspoon dried)
salt, to taste
1/2 teaspoon fresh ground black pepper
4 ounces guajillo chilies (from an 8-ounce can)

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.

Nutrition Facts : Calories 1281, Fat 90.5, SaturatedFat 13.4, Cholesterol 79.8, Sodium 407.7, Carbohydrate 80, Fiber 26.4, Sugar 22.2, Protein 55.3

BLACKENED RED SNAPPER WITH CORN RELISH

Blackened Red Snapper With Corn Relish image

Make and share this Blackened Red Snapper With Corn Relish recipe from Food.com.

Provided by gailanng

Categories Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 red snapper fillets, rinsed and patted dry
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon cornstarch or 1 teaspoon arrowroot
1/4 cup fresh corn or 1/4 cup frozen corn
1 cup tomatoes, coarsely chopped
1 avocado, cubed
1/4 cup red onion, minced
1/4 cup cilantro, chopped
2 garlic cloves, minced
2 limes (one for garnish, one for juicing)
1/2 teaspoon salt

Steps:

To make relish, combine corn, tomatoes, avocado, onion, cilantro, garlic, lime juice and salt and refrigerate until ready to serve.
To make seasoning, combine all the ingredients in a small bowl and transfer to plate. Press both sides of filets in mixture and set aside.
Preheat oil in a medium sized frying pan on high heat. Test oil for readiness by dropping a little seasoning in the pan. If it begins to sizzle immediately, it is ready. Place a few filets slowly into the oil and fry on both sides until fish is tender and flaky. Serve with relish and lime wedges.
Chef's Landry's Notes: Do not overcrowd pan or the oil will cool and the fish will absorb too much oil. The trick to lightly frying is that the temperature of the oil must remain consistent, which is achieved by not overcrowding the pan.

Nutrition Facts : Calories 337.9, Fat 10.7, SaturatedFat 1.8, Cholesterol 79.9, Sodium 978.8, Carbohydrate 14.5, Fiber 5.7, Sugar 2.9, Protein 47

MEXICAN RED SNAPPER WITH CHILI AND CORN

Mexican Red Snapper With Chili and Corn image

Make and share this Mexican Red Snapper With Chili and Corn recipe from Food.com.

Provided by Chef Larry Edwards

Categories Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 red snapper fillets
2 eggs, beaten
1/4 cup heavy cream (whipping cream unwhipped)
2 teaspoons Tabasco sauce
1 cup flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil
2 tablespoons butter
2 cups corn kernels
1 white onion, peeled and chopped
2 tomatoes, chopped
2 red jalapeno peppers, stemmed, seeded and julienned (cut into thin strips)
2 serrano chilies, stemmed, seeded and juienned (cut into thin strips)
1/2 cup sherry wine

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.