White Fish - Grill Roasted Fish in Adobo Sauce (BBQ'd)

By á-47

Sauce can be made up to 3 days in advance

Maybe saute some sliced onions in a bit of the marinade sauce.

Ingredients

• ADOBO SAUCE
• 1/4 cup vegetable oil
• 5 dried ancho chile peppers (about 3 oz), stemmed, seeded and quartered
• 1 3/4 cups hot water
• 15 sprigs fresh cholantro
• 1/4 cup lime juice
• 1/4 cup cider vinegar
• 5 cloves garlic
• 2 Tbsp. paprike
• 2 Tbsp. packed brown sugar
• 2 Tbsp. sesame seeds
• 1 Tbsp. salt
• 1 tea. pepper
• 1/2 tea. cinnamon
• 1/4 tea. ground cloves
• 4 6-8 oz. fresh or frozen white fish fillets
• lime wedges

Preparation

Step 1

Adobo Sauce: in a large saucepan, heat oil over medium heat. Add 1/3 of the chile peppers. Cook about 10 seconds or just until skins begin to blister. Remove chiles with a slotted spoon. Repeat with the remaining chile peppers. Remove saucepan from heat, reserving oil. Transfer chile peppers to a blender or food processor. Add the hot water to blender or procssor. Let stand for 15-20 minutes or until peppers are softened.

Add cilantro sprigs, lime juice, vinegar, garlic, paprika, brown sugar, sesame seeds, salt, pepper, cinnamon, and cloves to pepper mixture in blender or processor. Cover and blend or process until smooth. Press mixture through a medium-mesh sieve set over a bowl; discard solids. Stir the reserved oil into pepper liquid; set aside.

Pat dry fish fillets. Wearing gloves, use hands to smear both sides of each fillet with the marinade. Cover and chill for 1-24 hours.

Tear off four 28x18" pieces of foil; fold in half to make four 18x14" rectangles. Divide fish and marinade among the rectangles. For each packet, bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build.

Grill over direct heat uncovered over medium-hot coals 12 minutes, turning once until the fish flakes easily with a fork.

Serve with lime wedges.