Bbq Snapper Fillet Filete De Huachinango Sarandeado Recipes

Steps:

• Preheat oven to 400 degrees. Grease a baking sheet. Prepare the fish: Puree garlic with peppercorns and salt. Spread on fish, and marinate for 1 hour. Meanwhile, prepare the stuffing: Make the crab recipe, adding shrimp. Cook until the mixture thickens. Spread crab over fish, and roll loosely. Place rolls on baking sheet. Mix mayonnaise with lime juice. Cover each fish roll with 3 tablespoons mayonnaise mixture. Bake for 20 to 30 minutes or until the fish is golden brown. To serve, arrange fish rolls on platter. Garnish with parsley, pepper, and limes. Serve with rice.

Steps:

• Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.
• Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.
• First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.

Steps:

• Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
• In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
• Preheat the oven to 350°F.
• Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.