Red Snapper Marinated with Three Kinds of Chilies i

Name: Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Preheat oven to 475 degrees F.
2
Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar.
3
Boil for 15 minutes.
4
Remove the bay leaves and epazote.
5
Blend in blender until smooth.
6
Pour over fish, cover with banana leaf and bake for 15 minutes.
7
Serve with White Rice and Vegetables.
8
In a saucepot, heat oil.
9
Add the onion and garlic.
10
Once onion is caramelized, add rice and toast until aromatic.
11
Add chicken stock, vegetables, salt, and pepper.
12
Cover and simmer until cooked, about 20 minutes.

555

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5 guajillo chilies, 5 pasilla chilies, 5 ancho chilies, 1 onion, chopped, and more.

Yes, Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions