Best Mexican Red Snapper Recipes

MEXICAN RED SNAPPER VERACRUZ

Steps:

• In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
• In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
• Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.

HUACHINANGO VERACRUZANA (MEXICAN RED SNAPPER WITH TORTILLAS)

Steps:

• 1. Preheat oven to 350°F. 2. Make the Veracruzana sauce. Thinly slice the tomatoes, then slice them again crosswise. Gently toss them with the sliced onion, jalapeno, cilantro, cumin, lime juice and a sprinkling of salt and pepper. Set aside. 3. Drizzle 1 1/2 teaspoons olive oil on each fillet, coating them all over. Season the fillets with salt and pepper. Dredge them first in the minced garlic then the panko, making sure that the fillets are well coated in both. 4. Heat 1 1/2 tablespoons olive oil in a large pan over medium-high heat. Add the fillets and cook for about 3 minutes on each side, until the panko turns brown. Transfer the fish to a baking dish and cook it in the oven for about two minutes. Thick fillets will take a few more minutes. 5. Remove the fish from the oven. Place the flour tortillas on a baking sheet and heat for about three minutes, or until warmed through. 6. Cut the snapper into approximately one-inch pieces and arrange them on the tortillas. Spoon the sauce over the fish and serve.

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.

MEXICAN RED SNAPPER

Steps:

• TO MAKE THE VINAIGRETTE: In a medium bowl whisk together the vinaigrette ingredients. In another medium bowl combine the onion, chiles, and tomatoes. Add half the vinaigrette, reserving the other half. Toss the vegetables to coat evenly. With a sharp knife, extend the cut in the belly of the fish from the head to the tail. Open the fish and make a second cut inside the cavity running along one side of the backbone and cutting the rib bones, without slicing through the skin on the other side. Fill the cavity of the fish with the dressed vegetables. Wind a piece of cotton string around the fish three or four times to close the cavity and tie it. Brush both sides of the fish with the reserved vinaigrette. Grill over Indirect Medium heat until the fish is opaque in the thickest part, 20 to 30 minutes. Brush the fish occasionally with the reserved vinaigrette during the last 5 minutes of grilling time. Carefully transfer the fish on a long spatula from the grill to a work surface. Cut off the head and tail with a sharp knife. Remove the string. Carefully make a cut lengthwise through the skin along the length of the backbone and slide the fillets off the bones. Add some vegetables to each serving. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.