Login to Save Like

Ingredients

• Two 1.5 to 3 lb whole fish (I use red snapper...striped bass works too), cleaned, scaled, gills removed, fins trimmed (try an Asian supermarket like Marina market or Ranch 99 in the Bay Area)
• 2 large red onions, sliced 1/4 inch thick
• 2.5 lbs (about 20) small red-skinned potatoes, scrubbed and halved (you can quarter larger ones)
• 1/2 cup chopped cilantro
• Lots of Aluminum foil (for grilling)
• For the Marinade:
• 5 tablespoons vegetable or olive oil
• 5 medium (about 2.5 oz) dried ancho chiles, stemmed, seeded and torn into flat pieces
• 5 large garlic cloves
• 1 tsp fresh ground black pepper
• 1/2 tsp ground cinnamon
• A pinch of whole cloves (3-5)
• 2 Tbsp chopped piloncillo (cane sugar) or dark brown sugar
• 1/3 cup cider vinegar
• Salt

Description

This Is A Delicious Fish That Is One Of The Most Famous Dishes Of The Jalisco State In Mexico. We've Eaten This A Few Times In Restaurants Near Puerto Vallarta...and Love It! The…

Cook Eat Share