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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.3
  • Total Fat: 6.7 g
  • Cholesterol: 79.9 mg
  • Sodium: 343.7 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 47.4 g

View full nutritional breakdown of Salsa Huachinango (Red Snapper in spicy Tomato Sauce) calories by ingredient
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Salsa Huachinango (Red Snapper in spicy Tomato Sauce)

Submitted by: JVANAM

Introduction

Western Hidalgo, Mexico known for its excellent cuisine. I stayed at a superbly elegant hacienda adjacent to El Chico Natural Park, from where I obsconded with this dish, before going on to visit the Tula archaeological site, one of ancient Mexico’s most important ceremonial centers. At the ruins you’ll see figures, called atlantes,15-foot sculptures which are considered important symbols of the state of Hidalgo. Western Hidalgo, Mexico known for its excellent cuisine. I stayed at a superbly elegant hacienda adjacent to El Chico Natural Park, from where I obsconded with this dish, before going on to visit the Tula archaeological site, one of ancient Mexico’s most important ceremonial centers. At the ruins you’ll see figures, called atlantes,15-foot sculptures which are considered important symbols of the state of Hidalgo.
Number of Servings: 4

Ingredients

    1 tsp Canola Oil ( or a blended Vegetable Oil)
    1 medium onion, chopped
    1 clove garlic, minced
    5 fresh and peeled Tomatos (or a 14.5 oz can of no-salt added), diced RESERVE THE JUICE
    1 Jalapeno pepper seeded and chopped (about 1 Tbsp)
    1/4 tsp sugar
    1/4 tsp ground cumin
    1/8 tsp black pepper
    1 Lbs. Red Snapper Fillets (about 4 small fillets)
    1 tsp grated lime zest
    2 Tbsp FRESH lime juice (about 2 med. limes)
    1/4 cup sliced black olives
    2 Tbsp chopped fresh cilantro (celery tops are an acceptable alternative)

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Directions

1. In a large skillet, heat oil over a medium-low heat and saute onion & garlic until tender, about 2 -3 minutes. Add the tomatos with their juice, the jalapeno, sugar, cumin and black pepper. Simmer (about 10 minutes) If the salsa becomes dry in the pan add 2 - 3 Tbsp water as needed.
2. While salsa simmers rinse the snapper fillets and pat dry on paper towels.
3. Add the snapper and the remaining ingredients, EXCEPT THE CILANTRO, to the skillet. Continue to simmer, covered, over the medium-low heat for 10 - 13 min, or until fish is fork tender.
4. Remove the fish from the pan and p-lace on the serving dish.
5. At the VERY LAST MOMENT stir cilantro into the salsa, and immediately pour the salsa over the fillets. Serve warm.

Number of Servings: 4

Recipe submitted by SparkPeople user JVANAM.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Easy to prepare, VERY tasty and good for you! We'll make this again. - 7/20/09

    Reply from JVANAM (7/21/09)
    KYRAZY. Thnx for the stars. Over the next few weeks I am going to try to post more recipies from my foreign trips.

    You have an inside track already. I'm trying to learn how to BLOG so I can have a complete picture (word and snapshot). Food, workouts, touring spots, & maybe some PIX. Check back.


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  • Delicious. My husband wanted fish for his birthday so I tried this recipe. If I hadn't been really strict about portions, I could have eaten a lot more. - 2/21/13

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  • I chose this recipe for tonight's dinner because it was low in sodium and I had all the ingredients on hand. Unfortunately, convenience was only good thing. Salsa sauce needs a whole lot more seasoning. Easy way to cook snapper--without flavor. This recipe goes into the circular file. - 3/9/12

    Reply from JVANAM (3/9/12)
    Why not tell us what you really think.


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  • I will definitely make this again. I used crushed tomatoes instead of diced, and it was very good. - 3/15/11

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  • Delicious! I eat alot of fish and I was looking for something different and I found it. Flavorful, moist fish! - 3/14/11

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  • Tasty, easy, low-fat way to prepare fish. - 10/27/09

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  • excellent!!! - 7/11/09

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