Achiote Rubbed Red Snapper
Recipe provided by Chef Nicholas Farina
serves 4 people 20 minutes prep
Marinade Ingredients:
1 cup lime juice
1 cup lemon juice
2 cup achiote paste
1 cup sherry vinegar
1 serano chile pepper
Salt and pepper to taste
Fish
12 oz. Red Snapper filet
Vegetable mix
1 Zucchini
1 Yellow Squash
1 Red onion
1 Heirloom Tomato
2 Tbsp Capers
1 Head of Fennel
1 tbsp of olive oil
Directions
Place ingredients for marinade in a blender. Blend until smooth.
Apply marinade on flesh side of Red Snapper filet. Allow marinade to settle in refrigerator for 2-3 hours
While fish is marinating, chop zucchini, squash, and red onion into ½ inch Thick pieces.
Remove Fish from refrigerator. Place Flesh side up on well oiled grill.
Grill on Skin side for approximately 4-5 minutes. Flip. Grill on flesh side for 1-2 minutes (Times may vary according to thickness of fish)
While fish is grilling place vegetable mix into a hot sauté pan with olive oil. Sauté until tender but not soft. Add capers and salt and pepper to taste.
place cooked vegetable on serving platter. Top with grilled fish. Garnish with fennel fronds and lemon or lime.
