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Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves

Recipe courtesy Spices, Playacar, Mexico
Show:	The Best Of
Episode:	Latin Plates

5 guajillo chilies
5 pasilla chilies
5 ancho chilies
1 onion, chopped
5 cloves garlic, chopped
6 tomatoes, stemmed and roughly chopped
5 large epazote leaves
4 bay leaves
1/2 teaspoon ground cumin
1/2 cup apple cider vinegar
1 medium sized fresh snapper fillet
2 plantain banana leaves
Salt and pepper
White Rice and Vegetables, recipe follows

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.

White Rice and Vegetables:
3 ounces corn oil
4 teaspoons chopped onions
3 cloves garlic, chopped
2 cups white rice
1 cup corn kernels cut off cob
1 chayote squash, cut into large dice
1 carrot, cut into large dice
1 quart chicken stock
Salt and pepper

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.

Other Recipes from this Episode

Snapper "Las Islas"
Nopalitos Rancheros
Chile Rellenos Topped with Ranchera Sauce, garnished with White Cheese and Cilantro