**Authentic and Flavorful: Discover Red Snapper Marinated in Three Kinds of Chilies Wrapped in Banana Leaves**
Embark on a culinary journey with this delectable dish of Red Snapper Marinated in Three Kinds of Chilies, carefully wrapped in banana leaves and cooked to perfection. Originating from the vibrant coastal regions of Mexico, this traditional recipe tantalizes taste buds with its harmonious blend of spicy chilies, aromatic herbs, and the delicate sweetness of banana leaves. Prepare to be captivated by the symphony of flavors and textures as you uncover the secrets behind this authentic Mexican dish.
**Recipe 1: Red Snapper Marinated with Three Kinds of Chilies**
This recipe showcases the vibrant flavors of three distinct chilies – guajillo, pasilla, and ancho – combined with a medley of aromatic spices. The red snapper fillets are meticulously marinated in this flavorful mixture, ensuring every bite is infused with a delightful balance of heat and savoriness.
**Recipe 2: Red Snapper Veracruzana**
Indulge in the coastal flavors of Veracruz with this delightful recipe. Fresh red snapper fillets are simmered in a rich tomato-based sauce, bursting with the vibrant flavors of green olives, capers, and the tangy zest of lime. The result is a harmonious blend of tangy, savory, and slightly spicy notes that will leave you craving more.
**Recipe 3: Red Snapper a la Talla**
Experience the bold and smoky flavors of Red Snapper a la Talla, a dish deeply rooted in the culinary traditions of Oaxaca, Mexico. The red snapper fillets are marinated in a vibrant blend of chiles, garlic, and spices, then grilled to perfection. The finishing touch is a drizzle of a rich, flavorful sauce made from toasted sesame seeds, guajillo chilies, and a hint of vinegar.
**Additional Recipe: Red Snapper Tikin Xic**
Discover the ancient Mayan flavors of Red Snapper Tikin Xic, a traditional dish from the Yucatán Peninsula. This unique recipe features red snapper fillets marinated in achiote paste, a vibrant and flavorful blend of annatto seeds, garlic, and spices. The fillets are then wrapped in banana leaves and cooked over an open fire, infusing them with a smoky and earthy aroma.
RED SNAPPER GRILLED IN BANANA LEAVES
Banana leaves are perfect for wrapping a whole fish and insulating all of the aromatic flavors of this dish during grilling. A quick green sauce loaded with herbs, ginger and fresh green chilies provides a cool and spicy kick for the meaty grilled fish.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Combine the cilantro, mint, chiles, ginger, scallion, coconut, sugar and 1 teaspoon salt in a blender and pulse to make a coarse paste. Add the coconut milk, lime juice, vegetable oil and fish sauce and blend to make a smooth, slightly thick sauce. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
- Make the fish: Preheat a grill to medium high. Lay the banana leaves on a work surface, overlapping each about halfway, so the leaves are large enough to wrap around the fish, with the tail and head sticking out slightly. Lightly brush the banana leaves with vegetable oil. Cut three 24-inch pieces of kitchen twine and run under water to moisten (this will prevent the twine from burning on the grill).
- Make 2 or 3 slits crosswise on each side of the fish, cutting about 1/2 inch into the flesh. Season the fish inside and out with 1 1/2 teaspoons salt total. Stuff the lime and ginger slices, chiles, and cilantro and mint sprigs into the cavity of the fish. Set the fish at one short end of the banana leaves and roll it up, leaving the head and tail sticking out, then tie together in 3 places with the kitchen twine.
- Once the grill registers 425˚ F to 450˚ F, grill the fish until the banana leaves are charred, about 12 minutes. Flip and grill until the fish is cooked through, 12 to 14 more minutes. (Because the fish is wrapped, it is difficult to test for doneness. The juices will run clear from the head and gills when poked.) Let the fish rest 5 minutes, then untie and remove the banana leaves. Lift the flesh from the bones and serve with the cilantro-mint sauce.
HONEY-LIME RED SNAPPER
"If you can't find snapper, you can substitute most any firm white fish. And if you can't find key lime juice, use regular lime juice." -Ken Hulme, Venice, Florida note: as reader suggests, regular lime juice can be used if you can't find key lime juice
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine lime juice and honey. Pour 1/2 cup into a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for up to 1 hour. Place remaining mixture in a small saucepan; set aside., Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan., Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork., Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets.
Nutrition Facts : Calories 277 calories, Fat 2g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 87mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
RED SNAPPER STEAMED IN BANANA LEAVES
I found this recipe in a Hispanic magazine dealing with Caribbean Seafood. The actual name of the recipe is Pargo Rojo Al Vapor en Hojas de Platano. Pargo is a fish very similar to the Atlantic Red Snapper. Banana leaves can be found frozen at most Asian markets. Caldo Maggie can be found in many grocery stores, but certainly in a Hispanic market or you can substitute soy sauce. The bananas impart a unique flavor to anything that's cooked in them. Enjoy!
Provided by Jostlori
Categories Caribbean
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Place a steamer basket over a pot of boiling water. If desired, add herbs to the boiling water to add flavor to the dish (basil, thyme, oregano, lemon peel, etc).
- In a small bowl, combine the ginger, soy sauce, garlic and lemon juice. Add salt and pepper to taste, then set aside.
- Rinse the fish filet then pat dry. Cut into three portions. Sprinkle with salt and pepper.
- Place a piece of snapper in the center of a banana leaf. Top with one third of the cherry tomatoes and 3 clams. Drizzle a third of the marinade over the fish. Fold the banana leaves around the fish to form a packet, then tie with twine to hold it together. Repeat with the remaining fish pieces.
- Place the packets into the steamer basket. Cover the steamer and steam for 15 minutes.
- Serve with rice or sweet potato mash (the white kind).
Nutrition Facts : Calories 230.3, Fat 3, SaturatedFat 0.6, Cholesterol 79.1, Sodium 250.7, Carbohydrate 4.5, Fiber 1, Sugar 1.4, Protein 44.3
RED SNAPPER MARINATED WITH 3 KINDS OF CHILIES IN BANANA LEAVES
Make and share this Red Snapper Marinated with 3 Kinds of Chilies in Banana Leaves recipe from Food.com.
Provided by Ashley U
Categories White Rice
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 475 degrees F.
- Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar.
- Boil for 15 minutes.
- Remove the bay leaves and epazote.
- Blend in blender until smooth.
- Pour over fish, cover with banana leaf and bake for 15 minutes.
- Serve with White Rice and Vegetables.
- In a saucepot, heat oil.
- Add the onion and garlic.
- Once onion is caramelized, add rice and toast until aromatic.
- Add chicken stock, vegetables, salt, and pepper.
- Cover and simmer until cooked, about 20 minutes.
Nutrition Facts : Calories 1826.7, Fat 59.6, SaturatedFat 8.3, Cholesterol 54.3, Sodium 837.4, Carbohydrate 266.5, Fiber 31.8, Sugar 23.9, Protein 65.3
Tips:
- Choose the freshest red snapper you can find. Look for fish with bright red eyes, firm flesh, and a mild fishy smell.
- Use a variety of chilies to create a complex flavor. Some good options include serrano peppers, jalapeños, and habaneros.
- Don't be afraid to adjust the amount of chilies you use depending on your heat tolerance.
- The banana leaves help to keep the fish moist and flavorful. If you don't have banana leaves, you can use aluminum foil instead.
- Be sure to cook the fish until it is cooked through. The flesh should be opaque and flake easily with a fork.
Conclusion:
Red snapper marinated with three kinds of chilies in banana leaves is a delicious and easy-to-make dish that is perfect for a special occasion. The fish is moist and flavorful, and the chilies give it a nice kick. The banana leaves help to keep the fish moist and flavorful, and they also add a subtle smoky flavor. This dish is sure to impress your guests, and it is a great way to enjoy fresh red snapper.
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