Beachside Snapper - Pati Jinich
"Beachside Snapper recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"..."
INGREDIENTS
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4 1/2 to 5 pounds whole red snapper (split in half and deboned, with the skin left on)
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1 ripe tomato
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1/2 white onion (peeled and quartered)
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6 garlic cloves (unpeeled)
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2 fresh Anaheim chiles
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1/4 cup freshly squeezed lime juice
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1/4 cup mayonnaise
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2 tablespoons Mexican crema
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3 tablespoons yellow mustard
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1 tablespoon Worcestershire sauce
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2 tablespoons soy sauce
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2 tablespoons unsalted butter (softened)
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1 teaspoon kosher or sea salt
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1/2 teaspoon freshly ground black pepper
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Vegetable oil (for brushing the aluminum foil)
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1 red bell pepper (stemmed, seeded and cut in 2-inch matchsticks)
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1 yellow bell pepper (stemmed, seeded and cut in 2-inch matchsticks)
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1 green bell pepper (stemmed, seeded and cut in 2-inch matchsticks)
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1/2 red onion (peeled, slivered)
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10 to 12 corn tortillas (homemade or store bought)
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2 or 3 limes (quartered)
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Your favorite hot sauce
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