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| Huachinango en Salsa Fruta y Ajo ~ Mexican, Red Snapper in Fruit and Garlic Sauce 1 2½-pound fresh, cleaned red snapper ¼ cup olive oil 8 cloves garlic ½ small onion, thinly sliced ½ green pepper, thinly sliced 2 tbsp cilantro, minced 1 cup fresh orange juice mixed with 2 tbsp lime juice 2 strips of bacon 1. Heat oil and sauté garlic, onion, and green pepper until softened and garlic is golden (it should not be dark brown). Mix with cilantro. 2. Place fish in a baking dish and spread ½ of the mixture on the inside of the fish. Pour 1/3 cup of juice over this. Pour another 1/3 cup of the juice over the top of the fish and marinate for about 3 hours in the refrigerator. 3. After marinating, put 1 slice of bacon in the inside of the fish and salt lightly. Put the other slice of bacan on the top of the fish which has been covered with the remaining garlic mixture and remaining juice. 4. Salt lightly and bake in a hot oven (375° degrees) until fish flakes easily with a fork and is no longer translucent (about 15 minutes per inch of thickness). Serves 4 ¡Buen provecho! ~ ChileMasters |