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Alejandra

Alejandra Cota

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Divorced Red Snapper

20 min
50 min
Easy
4.8
|
33
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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.
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Ingredients

4 servings
  • 1 piece of red snapper open in butterfly, 2 to 3 kilos
  • enough of banana leaf
  • 10 pieces of guajillo chili pepper roasted, soaked, clean and seedless. For the adobo
  • 4 pieces of garlic roasted, unpeeled
  • 2 pieces of tomato roasted, cut into quarters
  • 1/2 piece of onion roasted, for the adobo
  • 1 tablespoon of oregano for the adobo
  • 1 Cup of Butter melted, for the adobo
  • 1/4 of Cup of lemon juice for the adobo
  • 1/4 of Cup of orange juice for the adobo
  • 2 spoonfuls of White vinegar for the adobo
  • 1 tablespoon of allspices whole, for the adobo
  • 1 tablespoon of clove whole, for the adobo
  • 1 tablespoon of cumin for the green sauce
  • 1/2 piece of onion for the green sauce
  • 2 cloves of garlic for the green sauce
  • 2 pieces of jalapeno pepper with no seeds and cut in quarters, for the green sauce
  • 3 spoonfuls of lemon juice for the green sauce
  • 1/4 of Cup of Butter melted, for the green sauce
  • 1 tablespoon of oregano for the green sauce
  • 1/4 of Cup of coriander leaf washed and rinsed, for the green sauce
  • 1 tablespoon of cumin for the green sauce
  • 1 pinch of Salt for the green sauce
  • 1 pinch of black pepper for the green sauce
  • enough of red onion cut in rings
  • enough of orange cut into slices
  • enough of Corn tortillas 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    641
    kcal
    32%
    Carbohydrates
    16.2
    g
    5.4%
    Proteins
    3.7
    g
    7.4%
    Lipids
    66.0
    g
    102%
    Fiber
    6.7
    g
    13%
    Sugar
    2.5
    g
    2.7%
    Cholesterol
    168
    mg
    56%
    Esha
    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!!

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