Huachinango Enchilado Snapper Fillets Cuban Style
Bring the bold, zesty flavors of Cuba to your table with Huachinango Enchilado Snapper Fillets Cuban Style, a vibrant dish featuring tender red snapper fillets simmered in a rich, spiced tomato and pepper-based sauce. This recipe combines the earthy warmth of smoked paprika, cumin, and oregano with the bright tang of lime and the freshness of cilantro, creating a symphony of flavors that perfectly complement the delicate fish. Quick and easy to prepare, this one-pan recipe is ready in just 40 minutes, making it ideal for both weeknight dinners and special occasions. Serve it with fluffy white rice, crispy tostones, or crusty bread to soak up every last drop of the irresistible sauce. Whether you're craving a taste of the Caribbean or looking to impress dinner guests, this Huachinango Enchilado is a must-try culinary masterpiece!
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 4 minced garlic cloves
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 0.5 cup dry white wine
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 4 lime wedges
Instructions
Rinse the red snapper fillets under cold water and pat them dry with a paper towel. Season both sides with a pinch of salt and black pepper. Set aside.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 3 minutes, until softened.
Add the red and green bell peppers to the skillet and sauté for another 4-5 minutes, until the vegetables are tender.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the diced tomatoes and their juices, along with the tomato paste. Stir well to combine.
Add the dry white wine, ground cumin, dried oregano, smoked paprika, bay leaf, salt, and black pepper. Stir to incorporate all the spices.
Bring the sauce to a gentle simmer and allow it to cook for 5 minutes, letting the flavors meld together.
Carefully place the red snapper fillets into the skillet, nestling them into the sauce. Spoon some sauce over the fillets.
Cover the skillet with a lid and reduce heat to low. Let the fish cook for 8-10 minutes, or until the fillets are opaque and flake easily with a fork.
Remove the bay leaf and discard. Taste the sauce and adjust seasoning if necessary.
Sprinkle the chopped fresh cilantro over the top for garnish.
Serve the Huachinango Enchilado with lime wedges on the side. Pair it with white rice, tostones, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 32.2 g | ||
| Protein | 263.5 g | 527% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 556 mg | 43% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 6422 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
