Name: Baja Joe's Huachinango Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 pieces Huachinango (Red Snapper); 1 tsp Salt; 1 tsp Black pepper; 3 tbsp Lime juice; 2 cloves Garlic, minced; 3 tbsp Olive oil; 1 cup Fresh cilantro, chopped; 1 tsp Cumin powder; 8 pieces Corn tortillas; 1 small Red onion, sliced; 1 medium Tomato, diced; 1 medium Avocado, sliced; 1 cup Sour cream

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rinse the huachinango pieces under cold water to remove any residual scales and blood. Pat them dry with a paper towel.

Clean the Fish

Rub the fish all over with salt and black pepper, ensuring an even coating.

Season the Fish

In a bowl, combine lime juice, minced garlic, olive oil, chopped cilantro, and cumin powder. Mix well until all ingredients are integrated.

Mix Marinade Ingredients

Place the seasoned fish in a shallow dish and pour the marinade over them. Ensure the fish is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Fish

Heat your grill to medium-high heat. If using a charcoal grill, allow the coals to turn white before grilling.

Preheat the Grill

Remove the fish from the marinade and place them directly on the grill. Cook for about 6-8 minutes on each side, or until the fish flakes easily with a fork and is cooked through.

Grill the Fish

While the fish is grilling, prepare the accompaniments. Heat the corn tortillas on the grill for about 1 minute on each side until warm.

Prepare Accompaniments

Serve the grilled huachinango with warm corn tortillas, sliced red onion, diced tomato, sliced avocado, and sour cream on the side. Enjoy!

Serve the Dish

Huachinango (Red Snapper)

Salt

Black pepper

Lime juice

Garlic, minced

Olive oil

Fresh cilantro, chopped

Cumin powder

Corn tortillas

Red onion, sliced

Tomato, diced

Avocado, sliced

Sour cream

Huachinango

A plate full of fried fish and two (2) of our toritos.

Chicharron de Pargo

Six (6) bacon-wrapped yellow chile peppers stuffed with cream cheese and a whole shrimp.

Toritos

Grilled seasoned steak, two (2) chicken breasts, two (2) pork chops, grilled vegetables and Serrano peppers.

Parrillada Mexicana

Casadilla, a variation of quesadilla, consists of flour tortillas filled with cheese and other ingredients. This version features a flavorful blend of shredded cheddar and mozzarella, along with sautéed bell peppers, onions, spinach, and seasoned chicken, creating a melty and savory snack. Here's how to make it at home.

Casadilla

Mangonada

Camarones

Make Huachinango Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Huachinango Recipe

Ingredients

Fish

Marinade

Accompaniments

Method

Preparation of Fish