Yield: 4 servings
Ingredients
- 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
Directions
- 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 non-creative 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!