Huachinango
Huachinango recipe
Yield
4 servingsPrep
15 minCook
30 minReady
6 hrsLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red snapper, whole fish
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
annato seeds
ground |
* |
| 1 | teaspoon |
oregano
|
|
| 5 |
garlic cloves
peeled |
|
|
| 6 |
peppercorns
ground |
*
|
|
| 4 | tablespoons |
orange juice
|
|
| 3 | tablespoons |
water
|
|
|
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red snapper, whole fish
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
annato seeds
ground |
* |
| 5 | ml |
oregano
|
|
| 5 | each |
garlic cloves
peeled |
|
| 6 | each |
peppercorns
ground |
*
|
| 6E+1 | ml |
orange juice
|
|
| 45 | ml |
water
|
|
| 1 | x |
olive oil
|
*
|
Directions
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 to 10 minutes per side, depending on thickness.
