Chef Chavez: Red Snapper Pibil


1 oz. Canola Oil
7 oz. Red Snapper Filet
1/4 tsp. Kosher Salt
1/4 tsp. Black Pepper
1 TBS. Achiote Paste
1/4 cup Mashed Sweet Potatoes (HOT!)
1/2 cup Grilled Vegetables (HOT!)
2 TBS. Toasted Almonds & Raisins
1 1/2 TBS. Xnipec
1/8 tsp. Chili Powder
1 TBS. Olive Oil


1. Pre-heat oven to 350 degrees.

2. Heat oil in iron skillet until very hot.

3. Season red snapper filet with salt

4. Place into the skillet (skin side down) and spread achiote paste evenly over the fish. Sauté until the skin is golden brown and crisp.

5. Turn the fish over and place into the oven for 4-5 minutes until the fish is just cooked. Remove from oven.

6. Spread potatoes onto the center of the serving plate and top evenly with the grilled vegetables.

7. Place the fish on top.

8. Sprinkle toasted almonds and raisins over the top of the fish.

9. Add xnipec to the side of the plate next to the snapper - garnish the xnipec with the chili powder.

10. Drizzle olive oil around the snapper presentation for garnish.

11. Serve immediately.