Variation: Veracruzana Fish
On Mon, 20 Apr 2009 17:48:20 +0100, camrodri
>Traditionally in this recipe is used huachinango, a fish from the Gulf
>of Mexico, consisting of white meat, the meat is very appealing for its
>flavor and nutritional qualities, but any white meat fish is good.
>800 gr white fish
Here's a variation on Huachinango Veracruzano I am quite fond of
(amounts depend on how many you are feeding):
Huachinango (Red Snapper) fillets
Sm. raw Shrimp, shelled or not
Parchment paper (preferred) or tin foil
Roma Tomatoes, diced
Green onion/red onion or mixture, diced
Serrano chiles, minced
garlic, diced or minced (to taste)
Olive or vegatable oil
Mix diced/chopped ingredients, squeeze lime juice to taste, add a
splash of oil (mainly for looks), season with salt and pepper. This is
best prepared ahead of time, store in fridge to allow flavors to meld.
Preheat oven to 375.
Place a filet on a sheet of parchment or foil, add a few raw shrimp
around the filet, season with salt and pepper, spoon some salsa cruda
over the filet and shrimp, add a splash of white wine, fold the
parchment/foil over the fish and seal tightly into a packet.
Place packets on a baking sheet and bake for 15 minutes.
Serve packets on plate to be opened at the table (for that blast of
aroma when opened) with salad or other sides. Serve any remaining
salsa cruda on the side.