Side Pannel
Huachinango
Huachinango
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Seafood, Poultry
Ingredients List
- 2 lb Red Snapper
- Chicken - can be used
- -instead of fish.
- 1/2 ts Salt
- 1 tb Achiote Paste*
- 1 ts Oregano
- 5 Garlic cloves, peeled
- 6 Peppercorns, ground
- 4 tb Seville Orange Juice*
- 3 tb Water
- Olive Oil
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.
****Use Chicken instead of fish. It tastes good. ****Use a stove top grill
if you don't want to BBQ.
Originaly posted in Prodigy by Melanie Miguel.
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.
****Use Chicken instead of fish. It tastes good. ****Use a stove top grill
if you don't want to BBQ.
Originaly posted in Prodigy by Melanie Miguel.
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