Huachinango EmpapeladoSealing food in packages is an easy way to lock in flavors and keep food moist and is an age-old method of cooking in different regions of Mexico. This recipe for fish baked in a package comes from the beautiful San Angel Inn in Mexico City. Serve with Mexican Rice. Green Beans with Mushrooms also go well with the fis
Snapper Fillets in Packages
Huachinango EmpapeladoSealing food in packages is an easy way to lock in flavors and keep food moist and is an age-old method of cooking in different regions of Mexico. This recipe for fish baked in a package comes from the beautiful San Angel Inn in Mexico City. Serve with Mexican Rice. Green Beans with Mushrooms also go well with the fis
Ingredients
Makes 4 servings
- 2 teaspoons unsalted butter
- 2 medium tomatoes chopped
- 1 small white onion very thinly sliced
- 2 serrano chiles minced with seeds
- ¼ cup lightly packed chopped fresh cilantro
- 4 6- to 7-ounce red snapper or rock cod fillets, each about 3⁄4-inch thick
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- 2 teaspoons olive oil
- 2 teaspoons dry white wine
Instructions
- Preheat the oven to 450°.
- Lay 4 (12-inch-long) pieces of aluminum foil on a flat surface.
- Rub about ½ teaspoon of butter in the center of each piece.
- On ½ of each piece, evenly distribute the tomatoes, onion, serranos, and cilantro.
- Lay 1 fish fillet on top of the vegetables.
- Season with salt and pepper.
- Drizzle each fillet with ¼ teaspoon of olive oil and ¼ teaspoon of wine.
- Fold over the foil and crimp the edges to make a tight seal.
- Place the packages on a large baking sheet and bake 20 minutes or until fish is opaque but still moist inside and just barely flakes when tested with a fork.
- (Test one for doneness.
- Reclose to serve.
- ) Lay a closed package on each of 4 serving plates to be opened at the table.
Notes & Wine Advice
Serve hot.