BBQ Snapper Fillet: Filete de Huachinango Sarandeado
BBQ Snapper Fillet: Filete de Huachinango Sarandeado
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 564
- Total Fat
- 39
- Saturated Fat
- 6
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 47
- Cholesterol
- 84
- Sodium
- 306
- Total: 1 hr 21 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 6 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 564
- Total Fat
- 39
- Saturated Fat
- 6
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 47
- Cholesterol
- 84
- Sodium
- 306
- Total: 1 hr 21 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 6 min
Ingredients
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
Six 8-ounce Pacific red snapper fillets
Serving suggestions: salad, grilled vegetables, rice, or tortillas and salsa
Directions
- 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.
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