Receta Grilled Red Snapper In Corn Husks

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Raciónes: 4

Ingredientes

Cost per serving $2.07 view details
  • 4 x Ancho chilies, seeds and veins removed
  • 3 x cloves of garlic
  • 2 tsp salt, or possibly to taste - (10ml)
  • 2/3 c. red wine vinegar - (75 to 125ml)
  • 1/2 c. minced fresh cilantro - (125ml)
  • 1 lb red snapper, gutted but scales, head and tail left on - (2000grams)
  • 3 Tbsp. vegetable oil - (45ml)
  • 4 x corn husk, silk removed

Direcciones

  1. Cover ancho chilies with boiling water in a bowl and let stand for 5 min, this will soften the chilies.
  2. Once chilies have softened, drain and transfer to a blender. Add in garlic, salt, red wine vinegar and cilantro and blend till the mix is smooth.
  3. Place red snapper in a noncreative container and pour paste over fish, coating it well on both sides. Cover and chill and let marinate for 2 hrs.
  4. While fish is marinating, prepare corn husk. Remove corn from husk, leaving sufficient of the cob which it holds the husk in place. Soak husk in cool water.
  5. Preheat grill to a medium heat.
  6. Once fish has marinated, rap fish with damp corn husks and place on barbecue rack Cook fish with barbecue lid closed for approximately 10 min.
  7. When the fish is cooked, juices will be bubbling and you will be able to lift out the central bone easily.
  8. Serve and enjoy!

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Nutrition Facts

Amount Per Serving %DV
Serving Size 170g
Recipe makes 4 servings
Calories 214  
Calories from Fat 104 49%
Total Fat 11.74g 15%
Saturated Fat 1.09g 4%
Trans Fat 0.26g  
Cholesterol 42mg 14%
Sodium 1240mg 52%
Potassium 505mg 14%
Total Carbs 0.82g 0%
Dietary Fiber 0.1g 0%
Sugars 0.03g 0%
Protein 23.43g 37%
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