Xochipilli'S Roasted Red Snapper Yucatan Style Recipe

Name: Xochipilli'S Roasted Red Snapper Yucatan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs fresh red snapper fillets, divided by number of servings; 1 (1 lb) package frozen banana leaf; 1 lb pre-made sausage; 2 cups fresh corn kernels; 1 (15 ounce) can chopped tomatoes, and their juices; 1 tablespoon ground cumin; 1 tablespoon oregano; 4 garlic cloves, minced; 1 onion, minced; 1 cup queso blanco, grated; 1/4 cup olive oil; 2 limes, juice of; Sausage; 2 lbs coarsely ground natural pork; 2 slices apple wood bacon, minced; 1 tablespoon kosher salt; 1 tablespoon dried oregano; 2 tablespoons fresh cilantro, minced; 2 tablespoons chipotle chiles in adobo; 1 tablespoon lime juice; 1 tablespoon dried ancho chile powder; 2 tablespoons ground cumin; 2 tablespoons garlic, minced; 1 tablespoon ground epazote

Servings: persons

3 lbs fresh red snapper fillets, divided by number of servings
1 (1 lb) package frozen banana leaf
1 lb pre-made sausage
2 cups fresh corn kernels
1 (15 ounce) can chopped tomatoes, and their juices
1 tablespoon ground cumin
1 tablespoon oregano
4 garlic cloves, minced
1 onion, minced
1 cup queso blanco, grated
1/4 cup olive oil
2 limes, juice of
Sausage
2 lbs coarsely ground natural pork
2 slices apple wood bacon, minced
1 tablespoon kosher salt
1 tablespoon dried oregano
2 tablespoons fresh cilantro, minced
2 tablespoons chipotle chiles in adobo
1 tablespoon lime juice
1 tablespoon dried ancho chile powder
2 tablespoons ground cumin
2 tablespoons garlic, minced
1 tablespoon ground epazote

1
The sausage can be stuffed into a natural casing and smoked; it can be frozen or grilled fresh. It can also be served in patties as well. Please allow the sausage to sit in the refrigerator for 24 hours before cooking to allow the flavors to develop. Use half the batch for this snapper recipe, and freeze the rest.
2
To assemble: Place the oil in a saute pan over high heat and add the onions, garlic, herbs and spices. Cook for several minutes until onions are glassy. Add the tomatoes and cook until liquid is evaporated. Cool and fold in the corn, lime juice and cheese.
3
Unroll the banana leaves and cut into 3-foot lengths. Place a fish portion into the third of the leaf nearest you. Place a few tablespoons of raw sausage, crumbled on top of the fish and cover with a few tablespoons of the sauce. Season with salt, pepper.
4
Fold the fish packages burrito-style, tucking the sides in as you roll up the leaf. Place on a sheet pan, seam side down to prevent unrolling, and bake in a preheated 400 degree F oven for 40 minutes until cooked through.
5
Serve with corn tortillas, limes and a good spiky fresh hot chili puree.

1143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 3 lbs fresh red snapper fillets, divided by number of servings, 1 (1 lb) package frozen banana leaf, 1 lb pre-made sausage, 2 cups fresh corn kernels, and more.

Yes, Xochipilli'S Roasted Red Snapper Yucatan Style falls under the Meat & Poultry 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.

Xochipilli'S Roasted Red Snapper Yucatan Style

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