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Recipes
Grilled Red Snapper With Spicy Chile-Tomato Sauce
Grilled Red Snapper With Spicy Chile-Tomato Sauce
Grilled Red Snapper With Spicy Chile-Tomato Sauce
photo credit: Ev Thomas
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.
Recipe By:
Mexico The Beautiful Cookbook
Prep
20 min
|
Total
1hr 5min
|
Serves
4
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BBQ and Grilling
Mexican Fish and Seafood
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Ingredients
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
Instructions
*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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