x
Alejandra

Alejandra Cota

ImagenReceta
2 Photos
x
Select File


Validate Cancel
2

Divorced Red Snapper

20 mins
50 mins
Low
4.8
|
142
Favorites
Collections
Glider
Super List
Upload a picture
To print
Traditional recipes with fish may be the favorite of every grandmother, but if you like to try new flavors, here is this Divorced Red Snapper recipe that you will love. This divorced red snapper recipe is prepared with red snapper open in a butterfly with a delicious and spicy green sauce and a guajillo pepper adobo marinade. The great secret of this red snapper recipe is that it is served on a banana leaf.
Learn more about Alejandra Cota

Ingredients

4 portions
  • 1 red snapper, open in butterfly, 2 to 3 kilos
  • enough banana leaf
  • 10 guajillo chilies, roasted, soaked, clean and seedless. For the adobo
  • 4 garlic, roasted, unpeeled
  • 2 tomatoes, roasted, cut into quarters
  • 1/2 onions, roasted, for the adobo
  • 1 tablespoon oregano, for the adobo
  • 1 cup butter, melted, for the adobo
  • 1/4 cups lemon juice, for the adobo
  • 1/4 cups orange juice, for the adobo
  • 2 tablespoons white vinegar, for the adobo
  • 1 tablespoon allspices, whole, for the adobo
  • 1 tablespoon clove, whole, for the adobo
  • 1 tablespoon cumin, for the green sauce
  • 1/2 onions, for the green sauce
  • 2 cloves garlic, for the green sauce
  • 2 jalapeno Peppers, with no seeds and cut in quarters, for the green sauce
  • 3 tablespoons lemon juice, for the green sauce
  • 1/4 cups butter, melted, for the green sauce
  • 1 tablespoon oregano, for the green sauce
  • 1/4 cups fresh coriander, washed and 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
  • enough red onion, cut in rings
  • enough orange, cut into slices
  • enough corn tortilla, to serve

Preparation

Preheat the oven to 180 °C. 356°F)
On a board with a knife and scissors cut the red snapper into a butterfly, reserve in refrigerator.
Heat a griddle at low heat and roast the banana leaf to soften and set aside.
For the adobo, blend the guajillo pepper with the garlic, the tomato, the onion, the oregano, the melted butter, the lemon juice, the orange juice, the vinegar, the black pepper, the clove and the cumin until you get a smooth adobo. Set aside.
For the green sauce, blend the onion with the garlic, chilies, lemon juice, butter, oregano and salt until you get a smooth sauce.
In a clay oven proof dish place the roasted banana leaf and place the red snapper on top. Glaze half with the adobo and half with green sauce. Bake for 30 minutes or 10 minutes per kilo of fish, varnishing during cooking with sauces if necessary. Remove from oven, garnish with orange, purple onion and serve with tortillas and lemons. Enjoy

PRESENTATION

Serve the fish and accompany it with lemon and some corn tortillas.

TIPS

The banana leaf in addition to adding flavor to your fish, it prevent the fish from sticking and from falling apart.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (5)
Keiko Bonilla Lam
13/06/2019 00:56:20
Excelente receta.
Elia Rosas
12/06/2019 00:13:08
Muy buena receta gracias me encanta
Laura Alcocer
11/06/2019 10:40:45
Delicioso
Armando Arellano Martínez
11/06/2019 08:32:23
Excelente
Fernando Hernandez
30/05/2019 13:22:33
Excelente!!

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Cauliflower Mac and Cheese

1 Comments

Delicious Red Velvet Cake

5 Comments

Red Velvet Hot Chocolate

6 Comments

Cupcakes Red Velvet

9 Comments
ADVERTISING
ADVERTISING
ADVERTISING