Four Chile Snapper

Name: Four Chile Snapper
Cuisine: Mexican
Ingredients: 2 dried morita chiles; 1 ancho chile, seeds removed; 1 dried guajillo chile, seeds removed; 1 pasilla chile, seeds removed; 2 medium to large whole red snappers (2 to 3 pounds [910 g to 1.4 kg] each), scaled; 4 medium plum tomatoes (1¼ ounces/565 g), cored; ¼ medium white onion (2 ounces/55 g); 5 cloves garlic, peeled; 2 whole cloves; ½ cup (120 ml) olive oil; 2 tablespoons orange juice, freshly squeezed if in season; 1 tablespoon fresh lime juice; ¼ teaspoon dried Mexican oregano; ¼ teaspoon ground cumin; Lime wedges; 1 tablespoon sea salt; Arroz Verde; Finishing salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

I grew up going to Huatulco with my father. Not to relax all day on the beach, but to keep him company while he sold his mezcal along the coast. After a long day of work, he always took us out to eat a grilled fish like this one as a sign of love after the long car ride from the city to the beach.

Ingredients

2 dried morita chiles
1 ancho chile, seeds removed
1 dried guajillo chile, seeds removed

Americas
Mexico
Main course
Fish course
Gluten-free
Pescatarian
Central America

Method

Bring 2 cups (480 ml) water to a boil. Remove from the heat, then add all of the chiles and soak them for about 10 minutes, covered, until they have softened. Meanwhile, pat the fish dry with paper towels