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Categories:
ancho chiles guajillo chiles water lower lower tomato paste lime juice oregano ground cumin garlic snapper salt cooking spray lime
Viewed: 60 - Published at: 7 years agoIngredients
- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 3 cups water
- 1 1/2 tablespoons lower-sodium soy sauce
- 2 teaspoons lower-sodium Worcestershire sauce
- 2 teaspoons tomato paste
- 2 teaspoons lime juice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 4 garlic cloves, peeled
- 4 (6-ounce) skin-on snapper fillets
- 1/4 teaspoon salt
- Cooking spray
- 8 lime wedges
Method
- Combine chiles and 3 cups water in a large microwave-safe bowl. Microwave at HIGH 2 minutes or until boiling; let stand 5 minutes. Strain chiles through a sieve into a bowl, reserving 2 tablespoons soaking liquid. Place chiles, reserved liquid, soy sauce, and next 6 ingredients (through garlic) in food processor; process until smooth.
- Score skin of fillets. Sprinkle fillets with salt. Coat fillets with chile mixture; let stand 5 minutes. Heat a large grill pan over high heat. Coat pan with cooking spray. Add fillets to pan, skin side down. Grill 3 minutes, without moving. Turn and grill 3 minutes or until fish flakes easily when tested with a fork. Serve immediately with lime wedges.
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