Huachinango Maria Teresa

This traditional Mexican red snapper casserole starts by poaching the fillets whole in seasoned water with parsley until tender. The fish gets shredded off the bone, then mixed with beaten eggs, chopped red bell peppers, and cream before being pressed into a buttered, breadcrumb-lined casserole and baked until set.

The technique of boiling the fish first and then baking it in a custard-like egg mixture gives the casserole a texture somewhere between a soufflé and a fish cake. The eggs bind everything together while the cream keeps the filling moist and rich. Shredding the fish rather than dicing it creates a more rustic texture with long, tender flakes throughout.

Breadcrumbs lining the buttered casserole dish form a thin, crispy crust on the outside that contrasts with the soft, creamy interior. A garnish of sliced chili on top adds color and a hit of heat that cuts through the richness. This is comfort food from Mexico’s coast, the kind of dish that gets passed down through families.

Chef Tips

• Don’t overcook the fish during poaching. Fifteen minutes is enough for the fillets to turn opaque and flake easily. Overcooked snapper turns dry and stringy
• Beat the eggs just slightly, not until frothy. You want them to bind the fish, not puff up like an omelet
• Press the mixture firmly into the casserole so it holds together when sliced
• A slow oven means around 300°F (150°C). The gentle heat lets the egg set without browning the top too quickly

Variations

• Use any firm white fish like grouper, sea bass, or halibut if red snapper isn’t available
• Add a layer of sliced roasted poblano peppers for a smoky, more complex Mexican flavor
• Top with crumbled queso fresco and a squeeze of lime before serving