Get your jar of Sal Huacho at:
Savvy & Well Spice Shop in Nuevo Vallarta
Online at savvyandwell.com
Recipe: Whole Huachinango a la Joe Jack’s
1 lb Whole Red Snapper, scales removed 3 slits on each side
2 tbsps Sal Huacho Seasoning
2 tbsp Olive Oil with garlic clove, 1 tbsp cilantro and 1/4 tsp chili flakes
2 tbsps Cilantro
1/4 cup Brown Butter Sauce
- Season the snapper generously with the Sal Huacho, coat in the olive oil mix and add to the grill, flat top, or large sauté pan until cooked on both sides and flakey to the touch. While it is cooking, cover it with a pan or foil so it kind of steams while it cooks. Another method is to start it in a sauté pan and finish in the oven at 350°F. Coat in brown butter sauce (recipe below), cilantro and serve with rice and beans.
Brown Butter Sauce
1/4 cup Butter, unsalted
1 Garlic Clove, chopped small **
3-4 Chile de Arbol, whole
- In a medium sauté pan, toast the chile de arbor until lightly browned and remove. Add the butter and chopped garlic. Cook over medium heat until butter is melted, stirring frequently. Cook for 5-8 minutes or until the butter is lightly browned. Remove from the heat and add a squeeze of lime.