Huachinango a la parrilla (Grilled Red Snapper)

Friday’s Fish

Huachinango a la parrilla
(Grilled Red Snapper)
serves 4

2 jalapeno peppers -stemmed and minced
3 serrano peppers -stemmed and minced
1/2 medium onion -diced
2 cloves garlic -pressed
1 cup vegetable oil
1/2 cup lime juice -freshly squeezed
1/2 tablespoon cumin powder
2 tablespoon cilantro -minced
4 -8 oz red snapper fillets
1 cup tomatoes -peel, dice and chilled
Lime wedges

Combine the first eight ingredients in a blender and pulse to a coarse blend. Place the fillets in a non-reactive container large enough to lay them out in a single layer. Pour the marinade over the fillets and cover. Turn the fillets after thirty minutes. Marinate another 30 minutes, no more than 1 hour. Grill fillets quickly over very hot coals, mesquite coals are superb, about 2 to 4 minutes per side. Baste with the marinade after turning. Place each fillet on a plate. Spoon 1/4 cup of the chilled chopped tomatoes over each fillet and garnish with the lime wedges.

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