Ingredients
- 2 snappers/snappers/curvinas
- Salt and black pepper
- 100 g butter
- 20ml soy sauce
- 10 ml seasoning juice
- 10 ml Worcestershire sauce
- 30 g mayonnaise
- 30 ml Huichol sauce
- 2 cloves Garlic
- 100 gr Chile de árbol
- 20 gr Peanut
- 50 gr sesame seeds
- 400 ml Corn oil
- 150 gr refried beans
- 50 gr chopped lettuce
Lets go cook
Melt the butter and blend together with soy sauce, seasoning juice, Worcestershire sauce, mayonnaise, Huichol sauce, garlic, salt and pepper to make the fish marinade.
Heat the corn oil, and add the chile de árbol, peanuts, and sesame seeds until lightly toasted, then blend everything with salt and pepper to taste to make a macha sauce; Reserve.
Open the fish and marinate; place the foil-lined butterfly on one side and position the fish with the flesh toward the foil; cook for 20 minutes and flip; finish cooking for 5 to 10 minutes.