BBQ Snapper Fillet: Filete de Huachinango Sarandeado
- 1 cup olive oil
- 12 garlic cloves, peeled
- 1 tablespoon seafood seasoning
- 1 teaspoon seasoning blend (recommended: Old Bay)
- 1/2 teaspoon New Mexico chili powder
- 6 (8-ounce) Pacific red snapper fillets
Place olive oil, garlic, and seasonings in a blender or food processor and puree for 30 seconds or until smooth. Rinse fillets with cold water and remove any pin bones. Rub fillets with the seasoning mixture and place in a baking dish. Let marinate in the refrigerator for 1 hour.
Preheat a grill. Place fillets, skin side down, on hot grill and cook for 2 to 3 minutes on each side. Serve with a salad, grilled vegetables, rice, or tortillas and salsa.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Howdy