Catching and Cooking Bass (the low-carb Mexican way)

I ordered fish at a Mexican restaurant once called Huachinango. In English it’s Red snapper. It was about the best dish ever. So I found a huachinango recipe that even I might be able to fix. The only thing I need are the fish. Let’s go catch them! See the recipe and music credits below.

Huachinango Veracruz Recipe:

Here is the website which inspired this video:
http://mexicanfood.about.com/od/gotfi...

Ingredients

3 lbs whole red snapper (I used largemouth bass)
2 tablespoons fresh lime juice
pinch of salt
pinch of pepper
small pinch of nutmeg
1 onion sliced
2-3 cloves of garlic, peeled & diced (I used 1 1/2 tea. crushed from jar)
1/2 cup tomato sauce (I used entire 8 oz. can)
3 tomatoes seeded and diced (I used a canned)
1/4 cup oil
1 bay leaf
1 teaspoon dried oregano
5 jalapeños (canned) roughly chopped
2 tablespoons capers
10 green olives, quartered (I omitted them)

Marinade

If using the whole snapper, clean it and remove the scales but leave the head and tail on for presentation. Prick the fish with a fork on both sides. Lay the fish (or the filets in a single layer in a shallow baking dish. Whisk together the lime juice, salt, pepper, nutmeg and garlic and pour over the snapper. Refrigerate for about an hour.

Sauce

Begin by heating up the oil in a large sauté pan over medium heat and start frying the onions.

When they are just becoming translucent, add in the garlic and continue to cook for about 1-2 minutes until they are soft. Add in the tomatoes, tomato sauce, bay leaf, oregano, jalapeños, capers and olives. Simmer the sauce for 5 minutes to bring the flavors together.

Cooking

Remove the fish from the marinade and place in shallow baking dish. Cover the fish with the sauce and bake in a 300 degree oven for about 30 minutes turning once. Serves 3-4.

The background music was “Baila de los Sombreros.” It written by Tim Devine. I purchased it from Audio audionetwork.com.