Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves Recipe
Description:
Indulge in the fiery flavors of Mexico with this tantalizing recipe for Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress with its bold combination of spices and fresh ingredients. The red snapper fillet is marinated in a rich blend of ancho chilies, onion, garlic, tomato, epazote leaves, bay leaves, ground cumin, and apple cider vinegar, creating a symphony of flavors that will awaken your taste buds. Wrapped in fragrant banana leaves and baked to perfection, the fish emerges tender and infused with smoky, spicy goodness. Paired with fluffy white rice and vibrant vegetables, this dish is a complete meal that promises to satisfy your cravings for something exotic and delicious.
Recipe Details:
| Total Time | Prep Time | Cook Time | Servings |
|---|---|---|---|
| 1 hour 10 minutes | 20 minutes | 50 minutes | 2 |
Ingredients:
- 5 ancho chilies
- 5 onions
- 5 garlic cloves
- 1 tomato
- 5 epazote leaves
- 6 bay leaves
- 5 teaspoons ground cumin
- 4 tablespoons apple cider vinegar
- 1 red snapper fillet
- 5 plantain leaves
- 6 garlic cloves
- 1/2 cup white rice
- 1/2 cup corn kernels
- 1 chayote
- 1 carrot
Nutritional Information (per serving):
- Calories: 1826.7
- Fat: 59.6g
- Saturated Fat: 8.3g
- Cholesterol: 54.3mg
- Sodium: 837.4mg
- Carbohydrates: 266.5g
- Fiber: 31.8g
- Sugar: 23.9g
- Protein: 65.3g
Instructions:
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Preheat your oven to 475°F (245°C).
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In a saucepan, combine the ancho chilies, onions, garlic cloves, tomato, epazote leaves, bay leaves, ground cumin, and apple cider vinegar. Allow the mixture to boil for 15 minutes.
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Once boiled, remove the bay leaves and epazote leaves from the mixture.
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Transfer the mixture to a blender and blend until smooth.
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Place the red snapper fillet in a baking dish and pour the blended marinade over it, ensuring it is evenly coated.
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Cover the fish with plantain leaves, then cover the baking dish tightly with aluminum foil.
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Bake in the preheated oven for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
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While the fish is baking, prepare the White Rice and Vegetables:
- In a saucepot, heat oil over medium heat.
- Add the remaining onions and garlic cloves, cooking until caramelized.
- Stir in the white rice and toast until aromatic.
- Add chicken stock, corn kernels, diced chayote, diced carrot, salt, and pepper to the pot.
- Cover and simmer for about 20 minutes, or until the rice is cooked through and the vegetables are tender.
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Once the fish is cooked, remove it from the oven and carefully unwrap the banana leaves.
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Serve the Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves alongside the White Rice and Vegetables.
Enjoy your flavorful and spicy culinary journey! 🌶️🍚
