World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Mexican   -   Salpicon De Huachinago   adapted from Food From My Heart by Zarela Martinez

  • 1/2 Cup Unsalted Butter
  • 6 Cloves Garlic -- finely chopped
  • 6 Medium Scallion -- finely chopped
  • 3 Medium Tomatoes -- finely chopped
  • 3 Large Jalapeno -- finely chopped
  • 1/4 Cup Cilantro -- finely chopped
  • 1 1/2 Teaspoons Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 2 Teaspoons Cumin
  • Salt -- to taste
  • 3 Pounds Red Snapper Fillets
Directions Heat butter in a skillet, add garlic and cook for 1 minute. Add scallions. Cook 1 minute. Add everything but the fish and cook for 5 minutes. Add fish and cook until just done about 2 minutes on each side. When fish is done remove from heat and allow to cool. Shred fish and stir into the sauce. Rewarm and serve as a taco filling or as a side dish.
Serves 6
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of