Canving-style fish with red and green salsa

Mexican Red is not just loved. They don’t love green salsa alone. They love both of them at the same time, as it proves that life is never a thing, never warm or cold, happy or sad, spicy or mild. This is all, at the same time, that is why the famous red and green grilled fish of the Condramer in Mexico city is one of my favorite foods at all times.

It is a food of balance, the opposite forces clash. One side is wearing a dark, smoking adobo, rich with Gujilo and Anjo Chile. It tastes like the past, such as smoking from ancient markets and clay gomals. On the other hand, bright, sharp, alive – tomatillose and coriander and lime juice will wake up your tongue. The fish, the poor thing, is lying there, open, and this fighting is the best battlefield for tastes.

Still, in the contrary, the dish did not feel like a war. It feels like the wedding of Mexican cuisine yin and yang. The contradiction is beautiful, sweet and sour, red and green – a reminder that these things should always be together. Choosing one must lose the point completely.

Of course, this is not the only food in Mexico. Huevos is divorced, which is actually translated as “divorced eggs.” On one side is a fried egg, sinking in red salsa. On the other hand, a fried egg was bathed in green. In the middle of a tortilla, like a wedding consultant, tries to keep things civil. The name refers to separation, but the dish tells the other story: both salsas are on tray, eggs, your mouth, in your life. Because without one, the other is incomplete.

Return to the Contremer’s grilled fish. What is important is: When the employee sets down the plate in front of you, or if you decide to create this recipe, there is no need to choose a page. Take your fork, take a bite, and let the two flavors wash your top. They don’t fight. They don’t collide. They will not cancel each other. Instead, they strengthen each other.

Instrument-style red & green salsa grilled snapper

This recipe is re -created The famous constamor grilled fish.

Materials

For fish:

• 1 Full Butterfly Fish (Red Snapper or Similar) -Sumar 1.5 kg (3–4 pound), on the skin on
• 2 tbsp olive oil
• Salt and pepper, taste

Red Adobo Salsa:

• 3 dried Gujilo Chilis, stem sown
• 1 dried ango chili, stem sown and sown
• 2 cloves of garlic
• 1/4 cup white vinegar
• 1 tomato
• 1/2 tablespoon floor cumin
  
• Salt, to taste

For green salsa:

• 6 Domatillos, Um and Risk
• 1 Cerano or Jalabino pepper
• 1/4 cup fresh coriander
• 1 tbsp of lime juice
• 1/2 tbsp of salt

Instructions

1. Create red Adobo Salsa:

1. In the dry skillet, snack about 30 seconds of medium heat over medium heat in a dry skillet.
2. Put the grilled chilies in a bowl in warm water and soak for 10 minutes.
3. Drain and mix with garlic, tomatoes, vinegar, tomatoes, cumin and salt. Add a splash water if needed for gentle consistency.
   

2. Create green salsa:

1. Boil the tomatillose and cherono until softened (for about 5 minutes, frying for about 5 minutes, frying 10 minutes).
2. Mix the coriander, lime juice and salt until the salt is soft.
   

3. Prepare fish:

1. Heat before a grill or grill pan for medium high heat.
2. Brush the fish with olive oil and season with salt and pepper.
3. Spread the red adobo salsa in one half of the fish and the other half on the green salsa.
   

4. Fry the fish:

1. Place the side of the fish to the bottom of the grill. Cover, clean for 10–15 minutes or as long as the flesh is opaque and flakes.
2. Serve immediately with lime wedges, high salsa and hot tortillas.

Stephen Randal He has lived in Mexico since 2018 via Kentucky, and Germany before. He is an enthusiastic amateur cook, he gets inspiration from many foods with favorites including Mexican and Mediterranean.