Grilled fish is an ideal preparation for Lent; prepare this marinated snapper in a tall sauce, with which you can make delicious tacos served with red onion and cilantro.
1 red snapper, approximately 1.5 kilograms, without head
5 tablespoons Hellmann's® mayonnaise dressing with olive oil, for marinating the fish
1/4 cups lime juice, for marinating fish
1 teaspoon salt, for marinating fish
1 teaspoon black pepper, for marinating fish
5 guajillo chiles, soaked, for tall sauce
1/2 onions, for tall sauce
6 cloves garlic, for tall sauce
1 teaspoon marjoram, for tall sauce
1 teaspoon allspice berry, for tall sauce
1/2 teaspoons cumin, whole for tall sauce
1 teaspoon oregano, for tall sauce
1/2 teaspoons cloves, for tall sauce
2 teaspoons vinegar, for tall sauce
3 teaspoons orange juice, for tall sauce
1 tablespoon Hellmann's® mayonnaise dressing with olive oil, for tall sauce
2 tablespoons margarine, in cubes
onion, cut into rings
cherry tomato, for garnish
tortillas
red onion, cut into strips
fresh cilantro, for garnish
lime, for accompaniment
Preparation
40 mins
20 mins
Low
Preheat the oven to 180° C.
On a cutting board, butterfly the fish using a sharp knife.
In a container, place the fish, marinate with Hellmann's® Olive Mayonnaise, lemon juice, salt, and black pepper for about half an hour.
Blend all the ingredients for the tall sauce along with Hellmann's® Olive Mayonnaise.
Place the fish on a tray with a rack and, using a brush, cover with the tall sauce.
Bake the fish for 10 minutes, remove from the oven, and place some cubes of margarine on top, bake for another 10 minutes, and remove from the oven. Garnish the fish with rings of onion and cherry tomatoes.
Prepare fish tacos in corn tortillas served with onion, cilantro, and cherry tomatoes, accompanied by lemon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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