A dish designed especially for a relaxed Saturday at home on the terrace, accompanied by cold beers, lighting the charcoal, and enjoying while cooking. If you choose a large fish, you can share it with 5 or 6 people.
Debone the red snapper by opening it from the back and removing the spine; do this on both sides. Once deboned, butterfly it, season with salt and pepper, and set aside.
Add 250 ml of water to a pot; once boiling, add the ancho and cascabel chiles. Once hydrated, blend with garlic, onion, and salt, then strain and set aside.
In a pan, place the lard over low heat; once hot, pour in the strained chile mixture and stir until you achieve a velvety consistency, adjust the flavor, and transfer to a bowl.
In this bowl, add the mayonnaise and mix in the ancho and cascabel chile sauce until you obtain a thick texture.
Once you have this marinade, coat the fish on both sides and let it rest for 15 minutes. Transfer it to the grill rack and flip it after 12 minutes on each side. Serve on a platter.
Serve with asparagus marinated in the adobo you prepared and place them directly on the grill. Garnish with a green salad with tomato and red onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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