Grilled Red Snapper with a spicy chile/tomato sauce. In Spanish the recipe name is Huachinango a la Talla - Huachinango is the red snapper fish. The fish is first rubbed with a mixture of mayonnaise, lime, butter and salt. The Chile-Tomato sauce uses dried chiles, Mexican oregano, cumin, marjoram, tomatoes and garlic.
Soft tacos are made with cooked shrimp are combined with tomato, onion, olives and Tabasco® sauce then served with a mixture of cabbage, crema and cilantro.
Tequila blends naturally with the lime and lemon juices and helps bring a creaminess to the mackerel. Diced fennel adds crunch, which is always welcome. This ceviche also works very well with char, squid, or shrimp.
Recipe for Grilled Salmon In Corn Husks that includes epazote, chipotle rub, oregano, and salmon. By Chef Reed Hearon.