Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
5 guajillo chilies |
5 pasilla chilies |
5 ancho chilies |
1 onion, chopped |
5 cloves garlic, chopped |
6 tomatoes, stemmed and roughly chopped |
5 large epazote leaves |
4 bay leaves |
1/2 teaspoon ground cumin |
1/2 cup apple cider vinegar |
1 medium sized fresh snapper fillet |
2 plantain banana leaves |
salt and pepper |
white rice and vegetables, recipe follows |
3 ounces corn oil |
4 teaspoons chopped onions |
3 cloves garlic, chopped |
2 cups white rice |
1 cup corn kernels cut off cob |
1 chayote squash, cut into large dice |
1 carrot, cut into large dice |
1 quart chicken stock |
salt and pepper |
Directions:
1. Preheat oven to 475 degrees F.
2. Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar. Boil for 15 minutes.
3. Remove the bay leaves and epazote. Blend in blender until smooth. Pour over fish, cover with banana leaf and bake for 15 minutes. Serve with White Rice and Vegetables.
4. White Rice and Vegetables:
5. In a saucepot, heat oil. Add the onion and garlic. Once onion is caramelized, add rice and toast until aromatic. Add chicken stock, vegetables, salt, and pepper. Cover and simmer until cooked, about 20 minutes.
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