Red and Green Baked Snapper

Alejandra Cota
Featuring a drool-worthy adobo sauce on one side and a spicy green sauce on the other, this authentic pescado divorciado is the best fish recipe ever! Served on a roasted banana leaf and prepared with guajillo chiles, tomatoes, lime juice, orange juice, Jalapeño chiles, and spices, this red and green baked snapper is perfect for a special occasion.
Reviewed by Editorial Team of Kiwilimón
4.8
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Ingredients
4
Servings
  • 1 red snapper, butterflied, 4.4 to 6.6 lbs
  • banana leaf
  • 10 guajillo chiles, charred, trimmed, seeded, and rehydrated, for the adobo sauce
  • 4 garlic, unpeeled, for the adobo sauce
  • 2 tomatoes, roasted, cut into quarters, for the adobo sauce
  • 1/2 onions, roasted, for the adobo sauce
  • 1 tablespoon oregano, for the adobo sauce
  • 1 cup ghee, melted, for the adobo sauce
  • 1/4 cups lime juice, for the adobo sauce
  • 1/4 cups orange juice, for the adobo sauce
  • 2 tablespoons white vinegar, for the adobo sauce
  • 1 tablespoon allspice berry, for the adobo sauce
  • 1 tablespoon clove, for the adobo sauce
  • 1 tablespoon cumin, for the green sauce
  • 1/2 onions, for the green sauce
  • 2 cloves garlic, for the green sauce
  • 2 Jalapeño chiles, seeded and cut into quarters, for the green sauce
  • 3 tablespoons lime juice, for the green sauce
  • 1/4 cups ghee, melted, for the green sauce
  • 1 tablespoon oregano, for the green sauce
  • 1/4 cups fresh cilantro, rinsed, for the green sauce
  • 1 tablespoon cumin, for the green sauce
  • 1 pinch salt, for the green sauce
  • 1 pinch black pepper, for the green sauce
  • red onion, cut into rings
  • orange, cut into wheels
  • corn tortillas, for serving
Preparation
20 mins
50 mins
Low
  • Preheat the oven to 356 °F.
  • On a chopping board and using knife and kitchen shears, butterfly the red snapper. Set aside in the fridge.
  • On a hot griddle over low heat, roast banana leaves until softened and set aside.
  • For the adobo sauce: In a blender, combine guajillo chile, garlic, tomato, onion, oregano, melted butter, lime juice, orange juice, vinegar, allspice berries, clove, and cumin and blend to a smooth adobo sauce. Set aside.
  • For the green sauce: In a blender, combine onion, garlic, chiles, lime juice, butter, oregano, and salt and blend to a smooth sauce.
  • In a clay baking dish, place the roasted banana leaf. Place red snapper on top. Brush half of the fish with adobo sauce and half of the fish with green sauce. Bake for 30 minutes or 10 minutes for every 2.2 pounds of fish. Brush with each sauce while baking if needed. Remove from oven. Garnish red and green baked snapper with orange wheels and red onion and serve with tortillas and limes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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