CAJUN STYLE BLACKENED SNAPPER
Steps:
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 806.1 calories, Carbohydrate 5.9 g, Cholesterol 244.7 mg, Fat 72 g, Fiber 2.5 g, Protein 36.4 g, SaturatedFat 44.3 g, Sodium 2312.2 mg, Sugar 1.2 g
YUCATáN FISH
Yucatecan fare differs from other Mexican food. It is a cuisine rooted in the cooking of the native Maya people, crossed with that of the many conquerors who passed through. The ingredients there are rather particular; among them is achiote, also called annatto, a hard seed that imparts a delicious musky flavor and bright color to many marinades. Achiote is at its best in the company of garlic and hot chiles, along with an assortment of pungent spices, ground to a paste. The thick red sauce is diluted with the juice of sour oranges and tiny limes. The Yucatecan custom is to coat fish, tikin xic, with the spice mixture and wrap it in banana leaves with pickled onions before cooking. Fish prepared this way is always wonderfully moist, and the banana leaves, aside from making the ideal parcel for grilling or pit roasting, add a subtle aroma and taste.
Provided by David Tanis
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the pickled onions: Put onion in a bowl and season generously with salt and pepper. Add serrano, 3 tablespoons orange juice and 2 tablespoons lime juice, then mix well. Set aside for at least 15 minutes. Combine and reserve remaining citrus juice for marinade.
- Make the marinade: Put achiote, cinnamon, oregano and chipotle in a small stainless steel or glass bowl. In a small dry skillet over medium heat, lightly toast cumin, cloves and allspice until fragrant, 1 minute or less. Grind toasted spices to a powder in a spice mill or mortar, then add to other spices. Add garlic, 1 large pinch salt and remaining citrus juice and stir to make a paste. If very thick, add more lime juice. (Note: achiote may stain surfaces or clothing.)
- Season fish on both sides with salt and pepper. Using a sharp knife, score skin at thickest parts, if desired. Paint fish on both sides with marinade. Squeeze a little lime juice over fish. Chill for 45 minutes (or up to 2 hours).
- Bring fish to room temperature and heat oven to 425 degrees. Cut banana leaves crosswise into footlong lengths and soften by passing them briefly over a stovetop burner. Rinse leaves and pat dry. Lay a double thickness of leaves on a baking sheet and lay fish on it, skin-side down. Top fish with a large handful of pickled onions. Arrange tomato wedges over onions. Sprinkle with salt and a little more lime juice. Lay more leaves on top, then wrap like a package, tying with string or strips of leaf. Bake for 25 minutes, then remove and let package rest, unopened, for 15 minutes. Serve with remaining pickled onions.
YUCATAN STYLE SNAPPER
Delicious and wonderful way to serve whole fish. Completely wrapped in aluminum foil makes for easy clean up but also seals in all the flavor and delicious goodness. The lime and orange juice here combine to create a sour orange juice which may not be readily available in other areas.
Provided by Mamas Kitchen Hope
Categories Southwestern U.S.
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Over medium heat saute garlic and onion in olive oil until onion turns clear.
- Stir in olives, red pepper, cilantro and annato or paprika and cook stirring occasionally for about 3 minutes.
- Add orange juice, lime juice and seasonings. Cover and simmer 5 minutes.
- Place fish on a piece of aluminum foil large enough to envelop fish. Pour sauce over fish and wrap bringing longer sides of foil over fish and folding edges down loosely and crimping to seal.
- Place on cookie sheet and bake 30 to 35 minutes or until fish flakes easily with a fork.
- Note: Annato seed may be purchased in the ethnic aisle of your grocery store or at a Hispanic grocer. If unavailable, they may be omitted. The sauce will be less intense in color but the flavor will not be altered much.
Nutrition Facts : Calories 363.5, Fat 12.7, SaturatedFat 2, Cholesterol 98.2, Sodium 500.6, Carbohydrate 4.6, Fiber 1, Sugar 2.1, Protein 55
XOCHIPILLI'S ROASTED RED SNAPPER YUCATAN STYLE
This recipe is from a local Mexican restaurant and this style of preparation is a favorite of Andrew Zimmern, host of the TV show Bizarre Foods.
Provided by Member 610488
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- The sausage can be stuffed into a natural casing and smoked; it can be frozen or grilled fresh. It can also be served in patties as well. Please allow the sausage to sit in the refrigerator for 24 hours before cooking to allow the flavors to develop. Use half the batch for this snapper recipe, and freeze the rest.
- To assemble: Place the oil in a sauté pan over high heat and add the onions, garlic, herbs and spices. Cook for several minutes until onions are glassy. Add the tomatoes and cook until liquid is evaporated. Cool and fold in the corn, lime juice and cheese.
- Unroll the banana leaves and cut into 3-foot lengths. Place a fish portion into the third of the leaf nearest you. Place a few tablespoons of raw sausage, crumbled on top of the fish and cover with a few tablespoons of the sauce. Season with salt, pepper.
- Fold the fish packages burrito-style, tucking the sides in as you roll up the leaf. Place on a sheet pan, seam side down to prevent unrolling, and bake in a preheated 400 degree F oven for 40 minutes until cooked through.
- Serve with corn tortillas, limes and a good spiky fresh hot chili puree.
Nutrition Facts : Calories 1022.9, Fat 51.6, SaturatedFat 14.8, Cholesterol 279.1, Sodium 2133.8, Carbohydrate 22.1, Fiber 4, Sugar 6.2, Protein 114.2
PORK MIMI'S WAY, YUCATAN STYLE: COCHINITA PIBIL
Steps:
- Prepare marinade with the orange juice, vinegar, achiote, garlic, and salt, to taste, and mix thoroughly. Rub the mixture into the meat and marinate at room temperature for 1 hour, or refrigerated, for at least 1 hour.
- Preheat oven to 300 degrees F.
- Line a roaster pan with heavy foil and arrange the marinated pork in it, covering the meat with the marinade. Cover pan with foil tightly and bake for 2 to 3 hours. Check often and turn pieces of meat in their own juices. Roasting times vary according to the toughness of the meat.
- Chop meat into cubes and discard any fatty parts. Serve with a basket of freshly made corn tortillas.
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