Ingredients (serves 4)
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4 medium sized snapper fillets (skin on and scored)
2 dried ancho chiles (stemmed and seeded)
2 dried chipotles (stemmed and seeded)
1 tbsp soy sauce
1 tbsp Worcestershire
2 tbsp tomato paste
2 tbsp lime juice
1 tsp ground cumin
2 cups of water
1 bunch of asparagus (shaved thin on a mandolin lengthwise)
5 large portobello caps (stemmed)
1/2 whole milk
2 cups chicken stock
1/2 c dried cannelloni beans (soaked for 2 hours)
3 tbsp olive oil
1 tbsp chopped parsley
1 tbsp chopped oregano
1 tbsp chopped thyme
1 bay leaf
2 cloves of
Salt and pepper to taste
After the beans have soaked for two hours, drain them and place them in a small sauce pot with the chicken stock and the bay leaf. Cook over medium low heat for two hours or until beans are tender and fully cooked.
Place the dried chiles in a bowl with the two cups of water and microwave on high for two minutes. Allow the chiles to steep in that hot water for another 10 minutes.
In a food processor add the lime juice, cumin, tomato paste, soy sauce and Worcestershire and pulse the chiles and other ingredients until a paste is created.
Rub the flesh of the snapper with the chile paste and allow that to sit and permeate the meat while you finish the rest of the meal.
Roast the portobellos in a 425 degree oven for six minutes. When the beans are finished and the mushrooms are roasted, drain the beans and purée them in the food processor with the olive oil, mushrooms, garlic, milk and herbs. Add salt and pepper to taste.
Heat your grill on high until it's very hot. Rub the area you will be using with an oiled rag. Place the fish skin-side down onto the grill. After four minutes, turn it over to the flesh side for another two minutes or until the fish is cooked through and has a nice char on the flesh.
Serve with the asparagus ribbons and the bean and mushroom purée. Enjoy!