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Ingredients
- 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
Directions
- Cover ancho chilies with boiling water in a bowl and let stand for 5 min, this will soften the chilies.
- 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.
- 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.
- 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.
- 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 min.
- When the fish is cooked, juices will be bubbling and you will be able to lift out the central bone easily.
- 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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