Ease of preparation rating: Medium.
Yield: 4-6 servings.
Ingredients:
2 small red onions, julienned
2 jalapeño peppers, sliced into thin rings
2 limes, juice
¼ cup (60 ml) vinegar
1/8 tsp (0.75 ml) salt.
3 fresh guajillo chilies, soaked, seeded and chopped
1 cup (240 ml) tomato sauce
1 clove garlic, smashed
2 tablespoons (30 ml) soy sauce
3 tablespoons (45 ml) Worcestershire sauce
3 pounds (1.4 kg) whole snapper, butterflied, with head and tail
3 tablespoons (45 ml) vegetable oil
2 tablespoons (30 ml) chopped fresh cilantro, to garnish
10-12 corn tortillas, warm
Method:
Preheat oven to 375 F (190 C).
In a mixing bowl, toss together red onions, jalapeños, lime juice, vinegar, and salt and set aside.
To make a marinade for the snapper, combine guajillo chilies, tomato sauce, garlic, soy sauce, and Worcestershire in the bowl of a blender. Blend until smooth.
Strain the marinade, reserve the liquid and discard the solids. Rub the strained marinade into the snapper.
Heat oil in a large skillet over medium-high heat.
Place the marinated fish, skin-side down, into the hot oil and cook for three to four minutes.
Flip fish and transfer entire skillet into the preheated oven, bake for six to seven minutes, or until flesh is moist and flaky.
Remove the skillet from oven and set fish aside to rest for two to three minutes.
Transfer the fish to a serving dish, garnish with the marinated jalapeños and onions and the cilantro.
Serve immediately with warm tortillas on the side.
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