Yucatan Style Snapper Recipes

YUCATAN STYLE SNAPPER

Steps:

• Preheat oven to 400°F Over medium heat saute garlic and onion in olive oil until onion turns clear.
• Stir in olives, red pepper, cilantro and annato or paprika and cook stirring occasionally for about 3 minutes.
• Add orange juice, lime juice and seasonings. Cover and simmer 5 minutes.
• Place fish on a piece of aluminum foil large enough to envelop fish. Pour sauce over fish and wrap bringing longer sides of foil over fish and folding edges down loosely and crimping to seal.
• Place on cookie sheet and bake 30 to 35 minutes or until fish flakes easily with a fork.
• Note: Annato seed may be purchased in the ethnic aisle of your grocery store or at a Hispanic grocer. If unavailable, they may be omitted. The sauce will be less intense in color but the flavor will not be altered much.

XOCHIPILLI'S ROASTED RED SNAPPER YUCATAN STYLE

Steps:

• The sausage can be stuffed into a natural casing and smoked; it can be frozen or grilled fresh. It can also be served in patties as well. Please allow the sausage to sit in the refrigerator for 24 hours before cooking to allow the flavors to develop. Use half the batch for this snapper recipe, and freeze the rest.
• To assemble: Place the oil in a sauté pan over high heat and add the onions, garlic, herbs and spices. Cook for several minutes until onions are glassy. Add the tomatoes and cook until liquid is evaporated. Cool and fold in the corn, lime juice and cheese.
• Unroll the banana leaves and cut into 3-foot lengths. Place a fish portion into the third of the leaf nearest you. Place a few tablespoons of raw sausage, crumbled on top of the fish and cover with a few tablespoons of the sauce. Season with salt, pepper.
• Fold the fish packages burrito-style, tucking the sides in as you roll up the leaf. Place on a sheet pan, seam side down to prevent unrolling, and bake in a preheated 400 degree F oven for 40 minutes until cooked through.
• Serve with corn tortillas, limes and a good spiky fresh hot chili puree.

MAYA CITRUS SALSA WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
• Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.