Sautéed Snapper Fillets in Tomato and Mushroom Sauce
Huachinango EntomatadoChef Francisco Cisneros of Guaymas restaurant in Tiburon, California, shared this recipe. The restaurant offers fresh seafood dishes from Guaymas, Mexico, a fishing village on the Sea of Cortez. Serve the fish over cooked white rice.
Ingredients
Makes 4 servings
- ½ cup Basic Fish Stock or canned chicken broth
- ½ cup Tomato–Jalapeño Chile Butter
- 2 tablespoons olive oil
- 4 6- to 7-ounce snapper fillets, each about 3⁄4-inch thick
- ½ medium white onion thinly sliced
- 1 medium garlic clove finely chopped
- ¼ teaspoon dried oregano Mexican variety preferred, crumbled
- 8 medium mushrooms thinly sliced
- 1 medium tomato seeded and finely chopped
- ½ green bell pepper cut into thin strips
- Cilantro sprigs
- Lime wedges
Instructions
- Prepare the fish stock if using homemade.
- Meanwhile, prepare the tomato-chile butter.
- Then, preheat the oven to 375°.
- Heat the oil in a large nonstick skillet over medium-high heat and fry the fish about 2 minutes per side or until it is lightly browned, but not cooked through.
- Transfer the fish to an ovenproof baking dish and finish cooking in the oven until the fish is opaque but still moist inside and just barely flakes when tested with a fork, 8 to 10 minutes.
- Meanwhile, in the same skillet, cook the onion over medium heat until it softens, about 3 minutes.
- Add the garlic and oregano.
- Cook 1 minute.
- Add remaining ingredients.
- Cook, stirring, over medium-high heat 3 minutes more.
- Stir in the reserved tomato-chile butter and continue to cook about 2 to 3 minutes more, or until the sauce thickens slightly.
- To serve, place 1 fish fillet on each of 4 plates.
- Spoon the cooked sauce over the fish on each plate.
- Garnish the plates with cilantro and lime wedges.
Notes & Wine Advice
Serve hot.