Huachinango a las Brasas

Name: Huachinango a las Brasas
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 5 kilos red snapper; 200 grams cascabel chili pepper; 150 grams mayonnaise; 150 lard; salt, the needed; black pepper, the needed; 50 grams onion; 10 grams garlic; 1 lettuce; 2 tomatoes; 1 red onion; 100 grams ancho chili pepper; 2 bunches asparagus

30 mins

Half

4.666667

3 comments

Jorge Alejandro Treviño Cantu

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Saucer specially designed for a homemade sabadito on the terrace, accompanied by cold beers, lighting the charcoal and enjoying while you cook. If you choose a large fish you can enjoy it between 5 or 6 people.

Ingredients

6 portions

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Preparation

Turn on the coal to have the right fire ready.

Bone the red snapper, opening it by the back and removing the spine, do it on both sides, since we have it boned, we open it in butterfly, salpimentamos and reserve.

Add .250 ml. of water to a pot, since it is boiling we add the wide chili and bell, since it is hydrated, it is liquefied together with the garlic, onion and salt, strain and reserve.

In a pan, place the lard over low heat, since it is hot, pour the strained chili, move until it reaches a velvety consistency, rectify the flavor and move to a bowl.

In this bowl we will put the mayonnaise and we integrate the wide chili sauce and bell until we obtain a thick texture.

Once you have this marinade, spread all the fish on both sides and let it rest for 15 minutes. Pass it to the racquet to put it on the grill, turn it to 12 minutes on each side. Serve in a platter.

Accompany marinated asparagus in the marinade you prepared and place them directly on the grill. Decorate with a green salad with tomato and purple onion.