Huachinango Al Cilantro (Red Snapper Fillets with Cilantro Sauce)
Gourmet, January 1999
Huachinango Al Cilantro (Red Snapper Fillets with Cilantro Sauce)
Gourmet, January 1999
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5 tablespoons olive oil five 1/2 inch thick rings fresh pineapple 8 garlic cloves 1/2 medium red onion 3 cups packed long cilantro sprigs (about 2 large bunches) 2 small whole pickled jalapeno chiles 1 3/4 cups chicken broth 1 teaspoon freshly ground black pepper four skinless 6 to 7 ounce red snapper fillets 1 tablespoon fresh lime juice Directions: In a 12 inch nonstick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté pineapple rings until golden, 2 to 3 minutes on each side. Transfer pineapple rings to a baking pan. Separately chop 1 sauteed pineapple ring, garlic, onion, and cilantro. Wearing protective gloves, chop chiles. In a 2 to 3 quart heavy saucepan, cook garlic and onion in 2 tablespoons oil over moderate heat, stirring, until onion is softened and garlic is golden, about 5 minutes. Add chopped pineapple to garlic mixture with chile and cilantro. Cook cilantro mixture over moderately low heat, stirring, 5 minutes. Add broth, pepper, and salt to taste and simmer 5 minutes. In a blender puree cilantro mixture until smooth (use caution when blending hot liquids) and pour sauce through a sieve into a bowl, pressing on solids. Preheat oven to 350°F. Arrange fillets in a dish and season with salt and pepper. Drizzle fillets with lime juice and marinate, covered and chilled, 15 minutes. Heat remaining 4 pineapple rings in middle of oven until warm, about 5 minutes. While pineapple is heating, pat fillets dry. In each of two 12 inch nonstick skillets, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté fillets until golden, about 1 minute on each side. Divide cilantro sauce between skillets and cook fillets in sauce over moderately low heat until fish is just cooked through, about 2 minutes. Serve fillets over pineapple rings and divide sauce among plates. Serves 4.
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