Whole Fried Snapper With Hibiscus, Epazote And Oregano Recipe
Recipe By Pati Jinich
5
18 Rating -
Rate
30minstotal
30minsCook
30m.total
30m.Cook
plan
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ingredients serve
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Add to Shopping ListIngredients for Whole Fried Snapper With Hibiscus, Epazote And Oregano Recipe
- 1/4 cup Dried hibiscus flowers chopped
- 0.06 cup Dried epazote leaves
- 0.06 cup Dried oregano
- 1/2-3/4 Chiles de arbol stemmed, toasted and chopped
- 0.63 teaspoon Kosher or sea salt divided, more to taste
- 1/4 teaspoon Freshly ground black pepper
- 1/4 Zest Lime
- 1/4 Zest orange
- As required Vegetable oil for frying fish
- 1-1.50 Whole mojarras opened and cleaned up
- 1/2 Juice limes
- 1/2 Juice oranges
- 0.13 cup Sliced scallions white and light green parts
- 0.13 cup Chopped cilantro leaves and upper part of the stems
- As required Corn tortillas to serve
Nutrition
value
value
0
0 per serving
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
Recipe By Pati Jinich