Ingredients For Whole Fried Snapper With Hibiscus, Epazote And Oregano Recipe
1 cup Dried hibiscus flowers chopped
0.25 cup Dried epazote leaves
0.25 cup Dried oregano
2 Chiles de arbol stemmed, toasted and chopped
2.5 teaspoon Kosher or sea salt divided, more to taste
1 teaspoon Freshly ground black pepper
1 Zest Lime
1 Zest orange
Vegetable oil for frying fish
4 Whole mojarras opened and cleaned up
2 Juice limes
2 Juice oranges
0.5 cup Sliced scallions white and light green parts
0.5 cup Chopped cilantro leaves and upper part of the stems
Corn tortillas to serve
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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