Huachingngo Yucateco (Red Snapper, Yucatan Style) is a traditional Mexican recipe (from the Yucatan peninsula) for a classic dish of red snapper with bell peppers and onion cooked in an orange juice base with olives that's served with avocado. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Red Snapper, Yucatan Style (Huachingngo Yucateco).
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Ingredients
50g butter
1 medium onion, chopped
1 garlic clove, crushed
1 small red bell pepper, seeds and membranes removed, then chopped
1 small green bell pepper, seeds and membranes removed, then chopped
1 tbsp coriander leaves, chopped
1 tsp ground cumin seeds
125ml orange juice
1/2 tsp finely-grated orange zest
salt and freshly-ground black pepper, to taste
2.5kg red snapper, cleaned, scaled and washed (leave the head and tail on)
6 black or green olives, pitted
1 avocado halved, pitted and sliced thinly
Method:
Melt half the butter in a frying pan. Add the onion, garlic and bell peppers. Fry for about 4 minutes, until soft then stir in the coriander, cumin, orange juice, orange zest and the seasonings. Bring the mixture to a boil then take the pan off the heat and set aside.
Finely dice the remaining butter then scatter over the base of a large, shallow, casserole dish. Arrange the prepared fish on top then pour over the orange juice mixture. Scatter the olives over the top.
Transfer the dish to an oven pre-heated to 180°C and bake for about 25 minutes, or until the fish is cooked through and its flesh flakes easily with the tines of a fork. During the cooking time, baste the fish occasionally with the sauce mixture.
Take off the heat and garnish the dish with the avocado slices. Serve immediately.
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