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Huachinango a la Talla -
Grilled Red Snapper with a spicy chile/tomato sauce.
From
Mexico The Beautiful Cookbook by
Susanna Palazuelos and Marilyn Tausend. This style of snapper is
from Acapulco.
Serves: 4
I N G R E D I E N T S
5 lbs red
snapper (talapia)
Fish Rub
5 tablespoons mayonnaise
2 tablespoons lime juice (or lemon)
1 tablespoon salt
1/4 teaspoon pepper
1/2 cup butter, melted
Sauce
10 chiles guajillos, seeds and membranes removed
5 chiles anchos, seeds and membranes removed
4 tomatoes, peeled and seeded
1 cup water
4 cloves garlic
1 tablespoon white vinegar
3 whole cloves
1/3 onion
1/2 tsp each dried oregano, thyme, and marjoram
1/2 tsp ground cumin
2 tablespoons butter
2 tablespoons oil
salt and freshly ground pepper
I
N S T R U C T I O N S
*The author suggests having
the fish market clean and "butterfly" the fish for you. The gills
and intestines should be removed, leave the scales on. Rinse and
pat dry.
Combine all the rub ingredients, rub fish with mixture and marinate at
room temp 20 minutes.
Prepare the sauce - soak chiles in hot water, covered for 10
minutes, drain, transfer to blender and puree with water,
tomatoes, garlic, vinegar, cloves, onion, oregano,
thyme, marjoram, and cumin until smooth
Heat the butter and oil in a small saucepan and add the pureed chiles.
When the puree comes to a boil, lower the heat and cook for 20 minutes
or until the sauce thickens. Add salt and pepper to taste.
Let cook to room temperature.
Preheat an outdoor grill and lightly grease the rack. Position the
rack about 8" over the coals. Place the opened fish, scales down,
on the rack and grill for 15-20 minutes, basting regularly with the
sauce. Turn the fish over, baste with melted butter and grill for
10-15 minutes or until the fish is cooked. |
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