Ingredients with Measurements:
- 4 red snapper fillets (6-8 oz each)
- 2 ripe avocados
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped onion
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 jalapeño pepper, seeded and minced
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the red snapper fillets with salt and pepper and place them in a baking dish.
3. Bake the fish for 15-20 minutes or until cooked through.
4. While the fish is cooking, prepare the avocado sauce. Cut the avocados in half, remove the pit, and scoop out the flesh into a blender or food processor.
5. Add the cilantro, onion, lime juice, olive oil, jalapeño pepper, garlic, salt, and pepper to the blender or food processor.
6. Blend the ingredients until smooth and creamy.
7. Taste the sauce and adjust the seasoning as needed.
8. Once the fish is cooked, remove it from the oven and let it cool for a few minutes.
9. Serve the red snapper fillets with the avocado sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 29g
Carbohydrates: 10g
Protein: 31g
Substitutions for ingredients:
- Red snapper fillets can be substituted with any other white fish fillets.
- Cilantro can be substituted with parsley or basil.
- Jalapeño pepper can be substituted with any other chili pepper.
Variations:
- Add diced tomatoes to the avocado sauce for a chunky texture.
- Use lime zest instead of lime juice for a stronger lime flavor.
- Grill the red snapper fillets instead of baking them for a smoky flavor.
Tips and tricks:
- Make sure the avocados are ripe for a creamy sauce.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- Serve with a side of rice or roasted vegetables.
Storage instructions:
The avocado sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the red snapper fillets in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the red snapper fillets on a bed of rice or quinoa and drizzle the avocado sauce on top. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, lime wedges, diced tomatoes
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Mexican-style corn on the cob
- Grilled zucchini or eggplant
Suggested side dishes:
- Cilantro lime rice
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the avocado sauce is too thick, add more olive oil or lime juice to thin it out.
- If the red snapper fillets are overcooked, they will be dry and tough. Check them frequently while baking to avoid overcooking.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Huachinango con Salsa de Aguacate is a traditional Mexican dish that originated in the coastal regions of Mexico. The red snapper is a popular fish in Mexican cuisine, and the avocado sauce adds a creamy and flavorful touch to the dish.
Flavor profiles:
The red snapper fillets are mild and flaky, while the avocado sauce is creamy, tangy, and slightly spicy.
Serving suggestions:
Serve Huachinango con Salsa de Aguacate as a main course for a Mexican-inspired dinner party or a special occasion.
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Region: Mexican