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| Huachinango en Salsa Perejil ~ Red Snapper in Parsley Sauce Huachinango (Wha-cha-nan-go) en Salsa Perejil (pey-rey-hill) ~~~ Red Snapper in Parsley Sauce ~ An authentic red snapper dish from Mexico. 1 can (13-ounce) green tomatoes (tomatillos ~toe-ma-tee-yos) 1 small onion, finely chopped 2 cloves garlic, mashed 2 cups parsley, loosely packed 2 tbsp lime or lemon juice (I prefer lime ~ your choice) 1 tsp salt Lime wedges Pickled Jalapeños en Escabeche ( es-cah-bey-chea) ~ click picture to enlarge 1. Drain tomatillos and blend until smooth. Transfer to a bowl and mix with onions, garlic, parsley, and lime or lemon juice. Add salt to taste. 2. Lay fish in a shallow baking pan. Heat parsley sauce and pour over fish. 3. Bake, uncovered, in a hot (475 degree) oven for about 10 minutes or until fish flakes easily with a fork. 4. Serve with lime wedges, chiles, and Arroz Blanco (white rice). Serves 4 |
