Bbq Snapper Fillet Filete De Huachinango Sarandeado Recipes

FILETE RELLENO DE SALPICON (FISH FILLET STUFFED WITH CRAB MEAT)

Steps:

• Preheat oven to 400 degrees. Grease a baking sheet. Prepare the fish: Puree garlic with peppercorns and salt. Spread on fish, and marinate for 1 hour. Meanwhile, prepare the stuffing: Make the crab recipe, adding shrimp. Cook until the mixture thickens. Spread crab over fish, and roll loosely. Place rolls on baking sheet. Mix mayonnaise with lime juice. Cover each fish roll with 3 tablespoons mayonnaise mixture. Bake for 20 to 30 minutes or until the fish is golden brown. To serve, arrange fish rolls on platter. Garnish with parsley, pepper, and limes. Serve with rice.

HUACHINANGO A LA VERACRUZANA (BAKED RED SNAPPER VERACRUZ)

Steps:

• Place fillets in a single layer, in a greased 9x13" baking dish.
• Prick fillets with a fork and sprinkle with salt and lime juice.
• Set aside to season, for several hours in refrigerator.
• Drain.
• Pour sauce over fillets.
• For sauce:.
• Saute onion and garlic in hot oil until tender.
• Add remaining sauce ingredients.
• Cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.
• After step #9 you would then bake for awhile, correct? Like at 350 for 20-30 min?

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.