Joe Jack’s Fish Shack makes an amazing whole red snapper dish called Huachinango Entero (Whole Red Snapper) with beans and rice. Red snapper are ubiquitous in our beautiful bay here in Puerto Vallarta and this is a great recipe to try on a fresh catch of the day. Fish Markets in Bahia de Banderas There […]

Joe Jack’s Fish Shack makes an amazing whole red snapper dish called Huachinango Entero (Whole Red Snapper) with beans and rice. Red snapper are ubiquitous in our beautiful bay here in Puerto Vallarta and this is a great recipe to try on a fresh catch of the day.

Fish Markets in Bahia de Banderas

There are a couple of great fish markets in town depending on where you live, find the one closest to you. In downtown, 5 de Diciembre area, there is a market where you can find fresh produce, seafood, meats, tortillas, etc.

The other side of town in La Cruz, there is a great seafood market as well.

Huachinango Recipe

This recipe is so good and now you can reproduce it at home with our Sal Huacho Seasoning! It is made of salt, arbol chile pepper, fennel seed, cumin, coriander seed, cinnamon and clove. Once you have bought your fresh red snapper (huachinango) and the Sal Huacho, try the following recipe and get ready for a flavor explosion in your mouth.

Whole Huachinango a la Joe Jack’s

Serves 2

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

1 cup Beans

1 cup Rice

  1.  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 **

1/2 Lime

3-4 Chile de Arbol, whole

  1. 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.

**If you want to add roasted garlic instead, all you have to do is take a whole head of garlic, chop off one side, coat in oil over foil, wrap in foil and bake in the oven at 350°F for 30 minutes or until soft and browned. You can just squeeze the garlic and the cloves will come out of the cut end. Add this to the brown butter instead of chopped garlic for a more authentic recipe. 

So, share this recipe with your fish loving friends who want to try a delicious new recipe that will rock your world!


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