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Mexican   -   Salpicon De Huachinago   adapted from Food From My Heart by Zarela Martinez

Description
Ingredients
  • 1/2 Cup Unsalted Butter
  • 6 Cloves Garlic -- finely chopped
  • 6 Medium Scallion -- finely chopped
  • 3 Medium Tomatoes -- finely chopped
  • 3 Large Jalapeno -- finely chopped
  • 1/4 Cup Cilantro -- finely chopped
  • 1 1/2 Teaspoons Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 2 Teaspoons Cumin
  • Salt -- to taste
  • 3 Pounds Red Snapper Fillets
Directions Heat butter in a skillet, add garlic and cook for 1 minute. Add scallions. Cook 1 minute. Add everything but the fish and cook for 5 minutes. Add fish and cook until just done about 2 minutes on each side. When fish is done remove from heat and allow to cool. Shred fish and stir into the sauce. Rewarm and serve as a taco filling or as a side dish.
Serves 6
Time to Make 0:00



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