Huachinango al Ajillo

Huachinango al Ajillo

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  • Canola spray
  • 2 Spoons of canola oil
  • ground black pepper
  • salt
  • 2 Limes
  • 2 Chile Guajillos
  • 2 Cloves of Garlic
  • Half a cup of flour
  • 720 grans of Huachinango Red Snapper Fillet


  • De-vain the chiles guajillo, take out the seeds, stem and cut into thin strips.
  • Finely dice the garlic.
  • Mix lemon juice and minced garlic in a bowl, season with salt and pepper.
  • Add the Huachinango fillets and let marinate at least 10 minutes.
  • Put flour in a bowl and cover the fillets on both sides, shake to get rid of any excess
  • Heat the oil and fry the fillets on both sides until golden.
  • Set aside.
  • Spray a pan with cooking spray, roast the slices of Chile Guajillo taking care to not burn them.
  • Serve the fillets with the chile guajillo and white rice.
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