Entree: Mexico – Tabasco – Robalo a la Tabasqueña (Pan-seared snook fillets dressed in a Tabasqueña tomato, green chile, and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 robalo (snook) fillets, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 medium tomatoes, chopped (approx. 10 oz (280 g))
- 2 serrano chiles, stemmed and minced
- 3 cloves garlic, minced
- 1/2 cup (120 ml) fish stock or water
- 1/2 cup (15 g) fresh cilantro, chopped (packed)
- 1 tbsp (4 g) fresh epazote, chopped (or 1 tsp (5 ml) dried epazote)
- 1 lime, juiced
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) vegetable oil or neutral oil for finishing (optional)
- Warm corn tortillas or steamed rice for serving

Show original ingredient measurements

- 2 robalo (snook) fillets, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) butter
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (approx. 10 oz / 280 g)
- 2 serrano chiles, stemmed and minced
- 3 cloves garlic, minced
- 1/2 cup (120 ml) fish stock or water
- 1/2 cup (15 g) fresh cilantro, chopped (packed)
- 1 tbsp (4 g) fresh epazote, chopped (or 1 tsp dried epazote)
- 1 lime, juiced
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) vegetable oil or neutral oil for finishing (optional)
- Warm corn tortillas or steamed rice for serving

Instructions

1. Pat the robalo fillets dry and season both sides with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat until shimmering.
2. Sear the fillets skin-side down (if skin on) 3–4 minutes until crisp, then carefully flip and sear 1–2 minutes more until just cooked through; transfer to a plate and keep warm.
3. In the same skillet reduce heat to medium, add 1 tbsp (15 ml) butter and 1 medium thinly sliced onion; cook until softened and translucent, about 4–5 minutes.
4. Add 3 cloves garlic and 2 serrano chiles and cook 30–60 seconds until fragrant. Stir in 2 medium chopped tomatoes and cook until they begin to break down, about 5 minutes.
5. Pour in 1/2 cup (120 ml) fish stock or water, scrape up browned bits, and simmer gently 5 minutes to meld flavors.
6. Stir in 1/2 cup (15 g) chopped cilantro and 1 tbsp (4 g) chopped epazote, then add the juice of 1 lime; adjust salt and pepper to taste.
7. Return the seared fillets to the skillet, spooning sauce over them; warm through 1–2 minutes to marry flavors.
8. If desired, drizzle 1 tbsp (15 ml) oil over the fish for shine. Serve the robalo hot with sauce spooned over and warm corn tortillas or steamed rice on the side.