Huachinango
Description
This Mexican beverage features Red Snapper 5 Garlic cloves, peeled. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Chicken - can be used 6 Peppercorns, ground -instead of fish.
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tb Seville Orange Juice* 1/2 ts Salt 3 tb Water 1 tb Achiote Paste* Olive Oil 1 ts Oregano *If you don't have achiote paste, substitute 1 T.
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annato seed, ground.* If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar.
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Combine all ingredients except fish and olive oil in a blender.
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Blend completely to a paste.
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Smear the paste onto the fleshy side of the snapper.
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Allow to marinate overnight.
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Heat up a charcoal grill.
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When ready, coat each piece of snapper in olive oil.
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Then cook approximately 7-10 minutes per side, depending on thickness.
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Use Chicken instead of fish.
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It tastes good.
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Use a stove top grill if you don't want to BBQ.
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Originaly posted in Prodigy
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 883.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.3mg1%
- Total Carbohydrate 227.0g76%
- Dietary Fiber 0.0g0%
- Sugars 227.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beverage, blending, chicken, cloves, fish, garlic, grilling, huachinango, mexican, peeled, red, snapper, title, vegan
