Unique…and delicious. There’s no other way to describe this red snapper dish from La Gloria at Pearl. The new restaurant created quite a buzz when it opened. This Huachinango is just one of talented Chef Johnny Hernandez’s recipes that epitomizes his love of creative street food from Mexico. You can grill your fish, rather than frying, for a lighter take on this. Enjoy!
Method for fish
Score fish and season with salt and pepper. At medium heat, pan fry the Huachinangos approx. 5 minutes per side. Cook to an internal temperature of 155 degrees
Method for Chile Limon Sauce
In a blender, puree all ingredients.
Presentation
Present fish on plate. Cover with a generous portion of Chile Limon Sauce and squeeze two whole limes over entire fish. Garnish with sliced onions and avocados.
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Red Snapper — Item #6479455
Extra Virgin Olive Oil — Item #4497301
Canola Vegetable Oil — Item #5191150
Salt (Granulated) — Item #4002994
Spice Garlic (Granulated) — Item #6639165
Spice Black Pepper — Item #5914908
Avocado — Item #8024622
Ingredients
Huachinango
- 4 Whole Huachinangos (Red Snapper)
- Salt & Pepper to taste
- 1 Qt. Vegetable Oil for frying
- 12 oz. Jalapenos, seeded
- 1 1/2 oz. Garlic
- 1 Small Onion, chopped
- 3 oz. White Wine
- 3/4 T Olive Oil
- 4 t Salt
- 1 cup Water
Garnish/Plating
- 8 Limes
- 3 oz Olive Oil
- 2 Avocados, sliced
- 1 Small Onion, sliced