Restaurants & Bars 2

Red Snapper with Garlic

Jambalaya | Jan 30, 200203:49 PM

When I used to travel to Coatzacoalcos on business we would eat lunch at a place called El Mirador and they served this dish which in Spanish is known as Huachinango con Ajo. It was fairly simple, but very good and was basically like an almondine seafood dish, but with garlic substituted for almonds.

I have only tried to make it once or twice and each time the garlic just didn't come out the same as when I had it in Mexico - nice and crunchy, golden brown and very tasty. In my version the garlic was always a bit to chewy. Does anyone have suggestions on how I can do this better? I believe the fish was broiled, but what I don't is how the garlic was done, either by placing it on the fish during the broiling or sauting it quickly in some olive oil in a skillet then pouring over the fish before serving. Does anyone have suggestions or is possibly familiar with this specific dish and can give me a good recipe?

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