Red Snapper Hash
This delicious recipe for red snapper hash is courtesy of chef Zarela Martinez.
The Martha Stewart Show, October Fall 2007
- Yield Serves 6 to 8 as an appetizer
- 1/2 cup (1 stick) unsalted butter
- 6 large cloves garlic, finely chopped
- 6 to 7 scallions (about 1 cup), white and light-green parts only, finely chopped
- 3 medium ripe tomatoes, chopped
- 3 jalapeno or serrano chiles, trimmed and finely chopped
- 1 1/2 teaspoons freshly ground Ceylon cinnamon
- 1/2 teaspoon ground cloves
- 2 teaspoons ground cumin
- 1 teaspoon coarse salt
- 2 1/2 pounds skinless red snapper fillets, cut into several large pieces, small bones removes
- Corn tortillas or fresh tortilla chips, for serving
- Melt 4 tablespoons butter in a large heavy-bottomed skillet over medium heat. Add 3 cloves garlic and cook, stirring constantly, 1 minute. Add scallions and continue cooking, stirring, 1 minute more. Add tomatoes, chiles, cinnamon, cloves, cumin, and salt; stir to combine. Cook, stirring often, until sauce is slightly thickened, about 5 minutes.
- Add fish to the pan in a single, even layer. Reduce heat to a low simmer. Cook until fish just begins to turn opaque, about 1 minute. Carefully turn fillets and continue cooking 1 minute more; remove from heat and let cool.
- When fish is cool enough to handle, shred meat using your fingers. Remove any remaining bones and discard. If sauce seems too thin, drain some of the liquid and discard.
- In another large skillet, heat remaining 4 tablespoons butter over medium heat until hot and bubbling. Add remaining 3 cloves garlic and cook, stirring, 1 minute. Add shredded fish and sauce; cook until heated through. Serve immediately with tortillas or tortilla chips.
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