Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves

Jun 05, 2023June 5, 20230 0
Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves: An Exquisite Mexican Dish
in Fish

Prep

45 min

Cook

40 min

Ready In

1 hr 25 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 guajillo chilies
5 pasilla chiles
5 ancho chilies
1 onion , chopped
5 cloves garlic , chopped
6 tomatoes , stemmed and roughly chopped
5 large epazote leaves
4 bay leaves
1/2 teaspoon ground cumin
1/2 cup apple cider vinegar
1 medium fresh red snapper fillet
2 plantain leaves
salt and pepper
3 ounces corn oil
4 teaspoons chopped onions
3 cloves garlic , chopped
2 cups white rice
1 cup corn kernel , cut off cob
1 chayote , cut into large dice
1 carrot , cut into large dice
1 quart chicken stock
salt and pepper

Nutrision Information

Servings Per Recipe
4-6
Calories
320
Sugar
2g
Fat
12g
Marinated with three different types of chilies and wrapped in banana leaves, this Red Snapper recipe is a classic Mexican dish that has been enjoyed for generations. The combination of flavors and heat make it a unique and exquisite experience, perfect for a special occasion or a dinner party with friends. The white fish provides a healthy source of protein, while the spicy marinade offers a variety of health benefits. Though the preparation can be a bit time-consuming, the end result is well worth the effort, with a dish that is sure to impress.

Instructions

1.In a large bowl, combine the guajillo chilies, pasilla chiles, ancho chilies, onion, garlic, tomatoes, epazote leaves, bay leaves, cumin, and apple cider vinegar, stirring well.
2.Add the red snapper fillet to the bowl, coating well in the marinade.
3.Place the plantain leaves on a work surface, and place the marinated snapper fillet on top.
4.Wrap the fillet tightly in the plantain leaves, making sure no air or marinade can escape.
5.Preheat the oven to 375°F.
6.In a large skillet over medium heat, heat the corn oil.
7.Add the chopped onions and garlic, cooking until fragrant and soft.
8.Add the white rice, corn kernels, chayote, and carrot, stirring well to coat everything in the oil.
9.Pour in the chicken stock, and season with salt and pepper.
10.Bring the mixture to a boil, then immediately reduce the heat to low, and cover the skillet with a lid.
11.Transfer the wrapped snapper fillet to a baking dish, and bake in the oven for 30 minutes.
12.Remove the dish from the oven, and let sit for 5 minutes before carefully unwrapping the banana leaves.
13.Serve the snapper fillet and rice mixture hot.

PROS

The combination of 3 different chilies give this dish an intense heat and flavor that is unique to Mexican cuisine.

Red snapper is a lean and healthy white fish, full of potassium, vitamin B12, and omega-3 fatty acids.

CONS

The marinade can be quite spicy, so this dish may not be suitable for those with a low tolerance for heat.

Preparing the banana leaves can be a bit time-consuming, and they are not always easy to find in stores.

HEALTH & BENEFITS

Red snapper is a low-fat, low-calorie source of protein that is also rich in potassium, vitamin B12, and omega-3 fatty acids.
The chilies in this dish contain capsaicin, which can help to boost metabolism, reduce inflammation, and improve digestive health.

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