Red snapper with achiote paste (huachinango c
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Red snapper with achiote paste (huachinango c
  Mexican    Fish    Marinades  
Last updated 6/12/2012 1:20:08 AM. Recipe ID 51741. Report a problem with this recipe.
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      Title: Red snapper with achiote paste (huachinango c
 Categories: Mexican, Times, Fish, Marinades, Bbq
      Yield: 4 Servings
 
MMMMM-------------------LARRY LUTTROPP FVKC70A------------------------

MMMMM----------------L.A.TIMES FOOD SECTION 10/94---------------------
      1 c  Annato Paste
      2    (1 lb) fillets red snapper
           OR other firm-fleshed fish,
           Skin on

MMMMM-------------------CITRUS-HABANERO SAUCE------------------------
    1/2 c  Orange juice, fresh squeezed
    1/2 c  Lime juice, fresh squeezed
    1/2 c  Water
    1/3 c  Onion; chopped
      1    Habanero chile; veins &
           - seeds removed, slivered
    1/4 c  Cilantro; chopped
           Salt
      3 tb Oil, optional

MMMMM-----------------------ACHIOTE PASTE----------------------------
      1 c  Annatto (achiote) seeds
     10 lg Cloves garlic
    1/3 c  Quintana Roo oregano, OR
           Mexican oregano
      5 tb Peppercorns
      4 ts Ground cumin
      4 ts Coriander seeds
     10    Whole allspice berries
  1 1/4 c  White vinegar, OR equal
           - combination OF
           Fresh orange juice
           Fresh lime juice
 
      "RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO
  COLORADO)"
      Spread Annato (Achiote) Paste on both sides of fish, covering
  well. Place fish in refrigerator 1 to 2 hours.
      In mixing bowl combine orange juice, lime juice, water, onion,
  habanero, cilantro and salt to taste.
      Barbeque fish over hot coals, skin-side down, until seared, 2
  minutes. Or heat 3 tablespoons oil in skillet large enough to
  acocommodate fish until very hot, then place fish in pan, skin-side
  down, and fry until seared, 2 minutes. Place seared fish in 1-inch
  deep baking dish and pour citrus-habanero sauce over. Bake until fish
  is firm to touch and thoroughly cooked, about 5 minutes. Serve
  immediately.
      ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic,
  oregano, peppercorns, cumin, coriander, allspice and vinegar or juice
  mixture in blender or food processor. Process with on/off motion until
  thoroughly pureed. Add more orange juice or vinegar to give smooth
  paste consistency.
      Keeps indefinitely, if made with vinegar, or up to 3 weeks if
  made with citrus juices. Makes 1 1/2 cups.
      Each serving contains about: 274 calories; 203 mg sodium; 67 mg
  cholesterol; 4 grams fat; 23 grams carbohydrates; 40 grams protein;
     1.86    grams fiber.
      Presented 




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Recipe ID 51741 (Apr 03, 2005)

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