Red Snapper Hash (Salpicon de huachinango)
As the title states, this recipe was originally made with red snapper but I made it with tilapia the other night and it was delicious and so much less expensive. Best of all, tilapia is usually available in most places around the country.
Ingredients
- ½ stick unsalted butter
- 6 cloves garlic finely minced
- 6-7 scallions white and part of green tops, minced (1 cup)
- 3 medium-sized red ripe tomatoes chopped (about 2½ cups)
- 3 fresh jalapeño or serrano chiles tops trimmed but not seeded, finely chopped
- ½ cup cilantro washed, thoroughly dried and chopped
- 1½ teaspoons ground
canela preferably freshly ground in spice grinder - ½ teaspoon ground cloves
- 2 teaspoons ground cumin
- 1 teaspoon salt or to taste
- 2½ pounds red snapper fillets skinned, small bones removed with tweezers
Instructions
- Choose a heavy skillet (preferably nonstick) that will be large enough to hold fish in 1 layer. Melt half of the butter over medium heat. When foam subsides, add half of the minced garlic and sauté 1 minute, stirring constantly. Add scallions and sauté 1 minute longer, stirring often. Add tomatoes, chiles, cilantro, spices, and a little salt; stir well to combine. Cook, stirring often, until sauce is slightly concentrated, about 5 minutes.
- Cut fish fillets into halves or several large pieces, depending on size. Place them in the pan in 1 layer. Adjust heat to maintain a low simmer. Poach the fish uncovered just until flesh begins to turn opaque, 1 minute. Carefully turn the fillets with a spatula and poach on the other side for about 1 minute more; flesh should still be slightly undercooked. Allow to cool in the sauce.
- When fish is cool enough to handle, pull the flesh into shreds with your fingers. Carefully remove any bones that may be left. If sauce looks watery, drain a little of the juice.
- In large skillet, heat remaining butter over medium heat until hot and bubbling. Add remaining garlic and sauté for 1 minute, stirring. Add shredded fish and sauce; cook just until heated through.
- Serve with freshly made corn tortillas or crisp-fried tortilla chips.
Notes
Serves 6-8 as first course, more as taco filling.
Nutrition
Calories: 285kcalCarbohydrates: 6gProtein: 40gFat: 11gSaturated Fat: 5gTrans Fat: 1gCholesterol: 90mgSodium: 519mgPotassium: 1031mgFiber: 2gSugar: 2gVitamin A: 1209IUVitamin C: 16mgCalcium: 106mgIron: 2mg