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00Ingredients
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2 ancho chiles, stems and seeds removed, chopped
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1 small onion, chopped
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1 tablespoon vegetable oil
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2 small tomatoes, peeled and chopped
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1/4 cup raisins
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2 cups chicken broth
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Mesquite chips, soaked in water
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4 snapper fillets
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Olive oil
Instructions
Saute the chile and onion in the vegetable oil until soft. Add the remaining ingredients, except the fish and olive oil, and simmer for an additional 10 minutes. Place the mixture in a blender and puree until smooth. Keep the sauce warm.
Prepare a fire of mesquite wood, or a charcoal fire with mesquite chips added. When the coals have burned down to a medium heat, rub the fillets with olive oil and grill for four or five minutes per side, turning once. Turning more often could cause the fillets to fall apart.
Place the fish on individual plates, pour the sauce over the top and serve.
| Servings |
| 4 |
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Mesquite wood smoke is absorbed by the fish while it grills, imparting a distinctly Southwestern flavor. Care should be taken not to overcook--or burn--the fish.
Ingredients
InstructionsSaute the chile and onion in the vegetable oil until soft. Add the remaining ingredients, except the fish and olive oil, and simmer for an additional 10 minutes. Place the mixture in a blender and puree until smooth. Keep the sauce warm. Prepare a fire of mesquite wood, or a charcoal fire with mesquite chips added. When the coals have burned down to a medium heat, rub the fillets with olive oil and grill for four or five minutes per side, turning once. Turning more often could cause the fillets to fall apart. Place the fish on individual plates, pour the sauce over the top and serve.
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