XOCHIPILLI'S ROASTED RED SNAPPER YUCATAN STYLE

Xochipilli's Roasted Red Snapper Yucatan Style image

This recipe is from a local Mexican restaurant and this style of preparation is a favorite of Andrew Zimmern, host of the TV show Bizarre Foods.

Provided by Member 610488

Categories Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 23

Previous Next

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
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

Steps:

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.
To assemble: Place the oil in a sauté 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.
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.
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.
Serve with corn tortillas, limes and a good spiky fresh hot chili puree.

Nutrition Facts : Calories 1022.9, Fat 51.6, SaturatedFat 14.8, Cholesterol 279.1, Sodium 2133.8, Carbohydrate 22.1, Fiber 4, Sugar 6.2, Protein 114.2