Huachinango
Entomatado (Snapper in Tomato Sauce)
1/2 cup tomato-chile butter (see recipe below)
1 1/2 pound fresh snapper filets
1 white onion, cut into wedges
8 medium mushrooms, sliced
1 tomato, seeded and cubed
salt and pepper to taste
1/2 chile pasilla
4 scallions, sliced into rings
2 cup seafood stock or clam juice
2 jalapeno pepper, seeded and cut into julienne strips
2 garlic clove, chopped
1/2 cup vegetable oil
Heat oil in heavy skillet.
Season snapper filets with salt and pepper. Sear snapper on both sides
(about three minutes on each side).
Add onions, mushrooms, scallions, chile pasilla, salt and pepper and saute
for three minutes more over high heat.
Add garlic and 1/2 cup of the tomato-chile butter and saute for another
minute over high heat.
Add the stock or clam juice and continue cooking over high heat for three
more minutes (sauce will thicken slightly).
Snapper should be cooked through. Add tomatoes and cook one more minute.
Tomato-chile butter:
2 lb. unsalted butter
6 pickled jalapeno peppers, seeded and chopped
1/2 cup tomato paste
1 small bunch cilantro, chopped
salt and pepper to taste
Using a food processor, add butter and soften, then add the remaining
ingredients and blend until consistent mixture is formed.
Serves 4
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