Ingredients:
2 pounds (1 kg) whole red snapper, cleaned and scaled
2 tablespoons olive oil
1 large onion, sliced
3 garlic cloves, minced
1 jalapeño pepper, seeded and diced
2 tomatoes, diced
1/3 cup of olives & capers
1 bell pepper, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Juice of 2 limes
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions:
Preheat your oven to 400°F (200°C).
Rinse the red snapper under cold water and pat it dry with paper towels. Make sure it's scaled and gutted. Using a sharp knife, make diagonal cuts on both sides of the fish. This will help the flavors penetrate and cook evenly.
Heat the olive oil in a large oven-safe skillet or roasting pan over medium heat. Add the sliced onions, minced garlic, and diced jalapeño pepper. Sauté for about 3-4 minutes until the onions become translucent and the garlic is fragrant.
Add the diced tomatoes, sliced bell pepper, olives and capers, dried oregano, ground cumin, and paprika to the skillet. Stir well to combine all the ingredients and cook for an additional 2-3 minutes until the vegetables start to soften.
Squeeze the juice of the limes over the vegetable mixture and season with salt and pepper to taste. Stir everything together.
Place the red snapper in the skillet or roasting pan, on top of the vegetable mixture. Spoon some of the sauce over the fish.
Transfer the skillet or roasting pan to the preheated oven. Bake for approximately 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary depending on the size and thickness of the fish.
Once cooked, remove the skillet or roasting pan from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro.
Serve the Huachinango (Red Snapper) hot with lime wedges on the side. You can accompany it with steamed rice, roasted vegetables, or a fresh salad.
Enjoy your flavorful and delicious Huachinango!
Comentarios