Huachinango
Recipe
- Title:
- Huachinango
- Categories:
- Fish/sea, Mexican, Poultry
- Yield:
- 4 servings
Ingredients
- 2 lb Red Snapper
- 5
- Garlic cloves, peeled
- Chicken - can be used
- 6
- Peppercorns, ground
- -instead of fish.
- 4 tb Seville Orange Juice*
- 1/2 ts Salt
- 3 tb Water
- 1 tb Achiote Paste*
- Olive Oil
- 1 ts Oregano
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.
Directions
- ****Use Chicken instead of fish.
- It tastes good.
- ****Use a stove top grill if you don't want to BBQ.
Directions
- Originaly posted in Prodigy by Melanie Miguel.
[ Comment, Edit or Article Submission ]
