Grilled snapper with charred habanero salsa from La Parilla: The Mexican Grill (page 57) by Reed Hearon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 2 hours. Can substitute whole grouper or firm white fish fillets for whole red snapper, and the book's "Quick achiote recado" for the "Traditional achiote recado" specified in this recipe.

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