Fiery Grilled Snapper with Spicy Salsa
A vibrant and flavorful grilled snapper recipe featuring a fiery red and green salsa. This dish is perfect for a summer gathering or a special occasion.
Equipment Needed
- Blender
- Grill or Grill pan
Ingredients
- 6.00 filletsRed Snapper Fillets(At least 6 oz each)
- 4.00 chilesCascabel Chiles(Stemmed and seeded)
- 1.00 chileAncho Chile(Stemmed and seeded)
- 1.00 chileGuajillo Chile(Stemmed and seeded)
- 1.00 chilePasilla Chile(Stemmed and seeded)
- 2.00 chilesChiles de Árbol(Stemmed, seeded, and veins removed)
- 4.00 tomatoesRoma Tomatoes(Quartered)
- 0.50 mediumOnion(Roughly chopped)
- 5.00 clovesGarlic Cloves(Minced)
- 2.00 clovesWhole Cloves(For flavor)
- 0.50 cupSafflower Oil(For cooking)
- 2.00 tablespoonsOrange Juice(Freshly squeezed)
- 1.00 tablespoonLime Juice(Freshly squeezed)
- 1.00 teaspoonAchiote Powder(For color and flavor)
- 1.00 pinchCumin(Ground)
- 1.00 pinchOregano(Dried)
- 1.50 tablespoonsSea Salt(To taste)
- 2.00 cupsParsley(Chopped)
Instructions
Soak chiles in 1 cup water for 15 minutes.
Estimated time: 15 minutes
Blend garlic, parsley, oil, cumin, and salt until smooth.
Estimated time: 1 minutes
Combine blended chiles, tomatoes, onion, garlic, cloves, oil, orange juice, lime juice, achiote, cumin, oregano, and salt in a blender. Blend until smooth.
Estimated time: 2 minutes
Heat grill or grill pan over medium heat.
Estimated time: 5 minutes
Score snapper fillets on flesh side.
Estimated time: 5 minutes
Spread half the red salsa on one side of the fillets and green salsa on the other.
Estimated time: 5 minutes
Grill skin-side down for 7-10 minutes, flipping when almost cooked through.
Estimated time: 10 minutes
Serve with warm tortillas, refried beans, and lime wedges.
Estimated time: 5 minutes
Enjoy your delicious Fiery Grilled Snapper!
Estimated time: 1 minutes
Store leftover salsa in the refrigerator for up to a week or freeze for up to 3 months.
Estimated time: 5 minutes