SUPER GRILLED RED SNAPPER
4 Ancho chilies, seeds and veins removed
3 cloves of garlic
2 teaspoons of salt, or to taste - (10ml
1/3 to ½ cup of red wine vinegar - (75 to 125ml)
½ cup of chopped fresh cilantro - (125ml)
1 - 4 pound red snapper, gutted but scales, head and tail left on - (2000grams)
3 tablespoons of vegetable oil - (45ml)
4 corn husk, silk removed
Cover ancho chilies with boiling water in a bowl and let stand for 5 minutes, this will soften the chilies.
Once chilies have softened, drain and transfer to a blender. Add garlic, salt, red wine vinegar and cilantro and blend until the mixture is smooth.
Place red snapper in a noncreative container and pour paste over fish, coating it well on both sides. Cover and refrigerate and let marinate for 2 hours.
While fish is marinating, prepare corn husk. Remove corn from husk, leaving enough of the cob that it holds the husk in place. Soak husk in cold water.
Preheat grill to a medium heat.
Once fish has marinated, rap fish with damp corn husks and place on barbecue rack Cook fish with barbecue lid closed for approximately 10 minutes.
When the fish is cooked, juices will be bubbling and you will be able to lift out the central bone easily.
Serve and enjoy!
Yield: 4 servings
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