Red snapper is a fish that my wife especially prizes for a meal. It has a firm flesh that holds up to frying and grilling, and it has more flavor than, say, cod or haddock. (Orange roughy may be a reasonable substitute, but they are generally a much larger fish, so steaks would be used.)
Unfortunately, it’s getting to be fairly scarce as fisheries are worked beyond their capacity worldwide.
Mexico has plenty of coastline, so they have great seafood preparations. I’ve loaded a family favorite, Huichinango y Papas Fritas, on the Recipes du Jour page. If your Spanish is rusty, this translates to (Pan-Fried) Snapper with Fried Potatoes. This version isn’t very spicy; if you like more heat, simply add more Serrano peppers to the dish.
Enjoy the Heat!
Related posts brought to you by Yet Another Related Posts Plugin.
[...] ps – for something far healthier, visit the Chile Underground’s latest fish post. [...]