- Beauty & Style
- Contact Us
Like Us, Follow Us
Your lifestyle, your quirk
In my time in Mexico, I learned that food is a huge part of their way of life; it’s got its roots in both family and hospitality. From celebrations to just middle-of-the-night street carts after a long night of celebrating. There is an essential need to eat and enjoy. But the food they eat is healthy, at least where I lived.
One of my many mentors taught me how to indulge in good, tasty, healthy food. There is never a need to sacrifice taste; in fact, the more the healthy, the better the food will taste. I believe that your main entrée should be the highlight of the evening. One of my favorite fish is red snapper, known as huachinango in Mexico. Its delicate and light texture melts in your mouth. It also works very well in ceviche, but today I am serving up a cooked red snapper that I just adore.
Red snapper is one of the most popular of all white fish. In fact, snapper is increasingly becoming a generic term for white fish. Red snapper can be found all over the world, with most fish being harvested in the Gulf of Mexico and Indonesia. The high demand has led to a high price, and the high price has led to fish fraud. A University of North Carolina class project found 17 out of 22 fish they bought labeled as Red Snapper were actually some other kind of snapper. This is of course illegal, but the USDA doesn't have the staff or the funding to enforce it.
Huachinango con Salsa Palmito
(Red Snapper with Hearts of Palm Sauce)
Half a red snapper, skin on
Chimmichurri sauce (a blend of cilantro, olive oil, garlic, and parsley – just place all in a blender and blend until it has the consistency of a marinade)
Your choice of mixed greens
Sauce: (Salsa Palmito)
Guero chili, as fine a dice as you can get it
The juice of 6 lemons
Sugar to taste
Hearts of palm
I like to serve this dish with roasted potatoes, or even just a salad.
Until next time…