Hidalgo-Style Stuffed Red Snapper

Yield: Serves 6

Red wine – 1 1/2 cups
Olive oil divided 3/4 cup
Garlic cloves – minced 5
White onions – peeled, divided 4
Salt and black pepper – as needed
Large red snapper – boned, dressed 1
Butter – 1/2 cup
Poblano chiles – 10
Huitlacoche – 1 lb.
Maguey or banana leaves – 6 to 10


  1. To make marinade, combine wine, 1/2 cup olive oil, garlic, 1 onion, cut in pieces, salt to taste and 1/2 tsp. black pepper in blender; mix until smooth. Place snapper in glass dish; pour marinade over. Cover and refrigerate 2 hours.
  2. To make filling, melt butter with 1/4 cup oil in large skillet. Add 3 onions, minced, and chiles; cook, stirring, until they begin to soften. Add huitlacoche and salt and pepper to taste; cook until tender.
  3. Line shallow baking dish with 2 or 3 leaves; top with fish and marinade. Tuck filling into cavity of fish. Top with remaining leaves and cover tightly with foil. Bake 30 minutes at 350F.

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