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Grilled Red Snapper Marinated in Adobo
Patricio Sandoval
of Mercadito
Serves 6
Adobo marinade:
3 ounces guajillo chiles, stems removed
1/2 Spanish onion, halved
3 cloves garlic
1/4 small cinnamon stick
1 bay leaf
Salt to taste
Mayonnaise for marinade:
2 egg yolks
3/4 cup oil (75 percent canola, 25 percent olive oil)
Juice of 1 lemon
2 teaspoons white vinegar
Salt and freshly ground black pepper, to taste
Grilled red snapper:
4-pound American red snapper or 3 baby red snappers,
cleaned and gills removed
Salt and freshly ground black pepper, to taste
Canola oil for drizzling
Adobo marinade:
Place all adobo ingredients, except salt and mayonnaise ingredients, in a saucepan. Add 1 quart hot water to cover the chiles and bring to a boil. Simmer for 30 minutes or until the chiles are very soft, then strain, reserving the water.
Transfer these ingredients to a blender with a little of the reserved water, adding more as needed, until a thick but smooth paste forms, taking care not to add too much water. Season with salt and pass through a fine strainer. Reserve 1/4 cup of the adobo for cabbage salad.
To prepare the mayonnaise, place the egg yolks in a food processor and pulse. With the motor running, slowly pour the oil in a steady stream until emulsified. Add lemon juice and vinegar and pulse until incorporated. Season with salt and pepper.
To marinate fish:
Dry the fish with a paper towel, and season both sides with salt and pepper. Coat the fish with mayonnaise to make a base for
the adobo to stick to the fish, then cover the fish completely with the adobo paste, making sure you get a bright orange sauce all over the fish. Set in refrigerator and marinate for 24 hours.
Grilling:
Make sure the grill is clean and oiled before placing the fish on the grill (to avoid sticking). Lightly drizzle the fish with oil, and set on a hot grill. After 2 minutes, close the lid and cook for 3 to 5 minutes, occasionally brushing the fish with the adobo marinade. Carefully turn the fish over and cook for another 5 to 7 minutes with the lid closed. If using smaller fish, reduce cooking time. Serve with corn tortillas.
Napa-and Red-Cabbage Salad
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