Tuesday, September 18, 2012

Luna de Miel.... Part Dos.

This is part DOS of our LUNA DE MIEL.... that means "two" and "honeymoon" for those of you who can only speak one language.

Yes, that was a shining example of how quickly I became skilled in the spanish language while in Mexico.

If you have been following along as my best readers do.... you will first be impressed that this is my second time blogging in 48 hours. Eat (read) your heart out... and you are welcome.

You will also remember that my last delicious recipe and rambling was for ceviche, which I learned how to make while in Mexico last week.

Well, get ready because that was just the appetizer.....

Whole Grilled Red Snapper a la Talla Style Topped with Pico de Gallo

1 2 pound (or so) whole red snapper (see note below)
1 dried guajillo chili pepper
2 cloves garlic
1/2 white onion
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 whole clove
1/2 teaspoon coriander
1/4 teaspoon oregano
1 pound tomatoes
1 lemon
1 serrano chili pepper
1 ounce soy sauce
1 tablespoon mayonnaise (yes, you read right.... mayo)
1 tablespoon dijon mustard
6 tablespoons olive oil

**If I were you, I would buy my snapper from Whole Foods (or your local fresh fish market) and have them clean the fish and remove all of the bones for you. I hate doing this and the nice men working at the fish counter usually don't have a problem doing it for me. You can also replace the whole fish and use steaks of snapper (or mahi mahi)  instead.... it just won't look as cool. 

this is how I debone a fish... I watch.

Once fish is cleaned and deboned- season with salt, pepper, and lemon juice and set aside.

In a large cast iron skillet, place the chili,  both cloves of garlic, Serrano pepper, tomatoes, and onion. No oil or anythin gis necessary. Lightly blacken all sides of everything making sure not to burn. Remove from heat. Set veggies aside. Place guajillo pepper in boiling water and boil for 15-20 minutes to soften. Once the dried pepper is soft, place the pepper, one clove of garlic, blackened veggies and olive oil in a blender and blend until smooth. Pour through a strainer to make sure you have a nice smooth sauce. Season with salt and pepper and put aside.

In a mortar, put the remaining clove of garlic, cumin seeds, pepper, coriander, clove, oregano, and salt and grind together until completely smooth. Add the mayo, mustard, and soy sauce and mix well.

Pour mayonnaise based sauce over fish to marinate.
Next, spoon the roasted guajillo pepper sauce over the fish as well making sure to cover all sides.

This is when I hand it over to my grill master husband (ah- love that word!)
Place snapper on an oiled grill (or you can broil it)
It should cook in about 3 minutes per side- very quickly!

men at work.

Once the fish is cooked, top it with pico de gallo (recipe below)
Serve with grilled veggies.

Pico de Gallo

3 tomatoes, seeds removed and chopped
1/2 white onion, finely chopped
2 serrano chili pepper, finely chopped
2 teaspoons fresh lemon juice
1/2 cup fresh cilantro, chopped

Combine all ingredients in a small bowl. Mix. You can add more or less Serrano peppers depending on how hot you like your salsa.

And because this photo is awesome:

This is where our red snapper came from. A man with a boat.

1 comment:

  1. I look very latino when I stand behind a grill in Mexico...