• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Huachinango En Salsa Verde

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1/2 c Coarsely chopped onion
  • 2 tb Chopped fresh cilantro
  • 2 Fresh Jalapeno chiles; stems
  • -removed
  • 1 cn (13-oz) tomatillos; well
  • -drained; rinsed
  • 6 Fresh green chiles (hot as
  • -you like); parched, peeled,
  • -seeded; de-ribbed
  • 1/4 c Unsalted butter
  • 1/2 c All-purpose flour
  • 1/2 ts Salt
  • Freshly ground black pepper
  • 6 (6-8 oz) red snapper fillets
  • Hot cooked rice


To make salsa verde, place onion, cilantro, jalapenos and tomatillos in a
blender or food processor and process until very smoothly pureed. Cut each
green chile lengthwise; open out to make a flat sheet. Set aside. Preheat
oven to 375. Melt butter in a skillet; meanwhile, combine flour, salt and
black pepper to taste in a shallow, flat-bottomed dish. Dip fillets in
flour mixture, then cook in butter, turning once, about 5 minutes per side,
or until light golden brown. Wrap each fillet in a green chile 'blanket';
arrange wrapped fillets on an ovenproof platter and top with salsa verde.
Place in oven just until salsa and chiles are hot; then serve on warmed
plates accompanied with rice. Makes 6 servings.

NOTE: See 'Parched Peppers' recipe for info on making these.

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