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Texmex Red Snapper

Texmex Red Snapper recipe image
This Tex-Mex inspired dish features whole red snapper baked in foil with a robust tomato sauce. The sauce is thickened with cornstarch and seasoned with cinnamon, cloves, and fresh jalapeños for a sweet and spicy kick. Capers and pimento-stuffed olives add briny depth and texture to the flaky white fish. It is a hearty main course perfect for family dinners.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2604.7
Dietary: Gluten-free
Description
This Tex-Mex inspired dish features whole red snapper baked in foil with a robust tomato sauce. The sauce is thickened with cornstarch and seasoned with cinnamon, cloves, and fresh jalapeños for a sweet and spicy kick. Capers and pimento-stuffed olives add briny depth and texture to the flaky white fish. It is a hearty main course perfect for family dinners.
Ingredients
  • 2 tablespoon Olive or salad oil
  • 1 Large Onion, chopped
  • 2 Cloves Garlic, minced
  • 4 teaspoon Sugar
  • 1 teaspoon Salt
  • 1/4 teaspoon Cinnamon, ground
  • 1/4 teaspoon Cloves, ground
  • 5 cup Peeled,seeded,chopped tomato
  • 1 1/2 teaspoon Each: water & lemon juice
  • 1 tablespoon Cornstarch
  • 2 Jalapenos,seeded,chopped
  • 2 tablespoon Capers
  • 5 1/2 pound Red Snapper,cleaned, scaled,
Directions
  1. 1
    Head removed 1/3 c Pimento stuffed green olives Sliced thin.
  2. 2
    tb Chopped fresh cilantro
  3. 3
    Heat oil in wide frying pan over med
  4. 4
    heat ;
  5. 5
    add onion and garlic and
  6. 6
    cook , stirring often, until onion is soft.
  7. 7
    Stir in sugar, salt, cinnamon, cloves, and tomatoes.
  8. 8
    Cook, stirring, over high heat until a thick sauce forms (abt.
  9. 9
    min.).
  10. 10
    Blend together lemon juice, water, and cornstarch; stir into tomato mixture.
  11. 11
    Cook until mixture boils and turns clear; remove from heat.
  12. 12
    Stir in chiles and capers.
  13. 13
    Rinse fish, pat dry.
  14. 14
    Place a 24 inch sheet of foil crosswise in a large roasting pan.
  15. 15
    Grease foil lightly (spray with Pam), then place fish on foil; pour hot tomato sauce over fish.
  16. 16
    Bake, uncovered, in a 400 F (204C).
  17. 17
    oven until fish flakes when prodded with fork in thickest part (abt.
  18. 18
    min).
  19. 19
    Baste frequently with sauce during last 15 min.
  20. 20
    of baking.
  21. 21
    Skim watery juices off sauce with a spoon; then stir sauce to blend.
  22. 22
    Lift foil, fish , and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan.
  23. 23
    Garninsh with olives and cilantro.
  24. 24
    To serve, cut fish to bone, then lift off each serving

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2604.7kcal
% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 4898.6mg205%
Total Carbohydrate 649.4g217%
Dietary Fiber 5.0g20%
Sugars 640.0g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, capers, chopped, cinnamon, cloves, cornstarch, fish, frying, garlic, ground, jalapenos,seeded,chopped, juice, lemon, main, mexican, minced, oil, olive
Read it online: https://www.chefs-mate.com/recipe/texmex-red-snapper/