Snapper Fillets in Packages
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
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Serve hot.
