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| Huachinango Recipe |
Category: Seafood / Mexican
Rating:
N/A
Servings: 4
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Ingredients
2 lb red snapper
1 chicken - can be used instead of fi; sh.
1/2 teaspoon salt
1 tablespoon achiote paste*
1 teaspoon oregano
5 garlic cloves, peeled
6 peppercorns, ground
4 tablespoon seville orange juice*
3 tablespoon water
1 olive oil
Cooking Directions:
*If you don't have achiote paste, substitute 1 T. annato seed, ground.* If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar. Combine all ingredients except fish and olive oil in a blender. Blend completely to a paste. Smear the paste onto the fleshy side of the snapper. Allow to marinate overnight. Heat up a charcoal grill. When ready, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness.
****Use Chicken instead of fish. It tastes good. ****Use a stove top grill if you don't want to BBQ.
Originaly posted in Prodigy by Melanie Miguel.
mexican,poultry,seafood
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