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Pescado a la Talla (Contramar's Signature Red and Green Grilled Red Snapper) by Gabriela Cámara
SALT AND SPINE15Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 garlic cloves
- 2 cups parsley leaves
- 1/2 cup safflower oil
- 1 pinch ground cumin
- 1 tsp. sea salt
- safflower oil
- 1 whole red snapper (butterflied, or 4, 8 oz / 230g boneless red snapper fillets, with skin on)
- sea salt
- 1 cup adobo (de Chiles Rojos)
- 1 salsa (recipe, Roja Asada or another red salsa of your choosing)
- 1 salsa verde (recipe, Cruda or another green salsa of your choosing)
- 1 tortillas (recipe, de Maiz, warmed)
- 1 frijoles refritos (recipe)
- salsa (Additional, your choosing)
- lime wedges
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