Huachinango Frito a la Parrilla con Arriba! Salsa
(Pan Fried Snapper with Arriba! Gravy)
Serves 4
| 1 1/2 lb | filleted snapper |
| 1 cup | milk |
| 2 tbsp | flour |
| 1 cup | water |
| 8 oz | Arriba! Red Salsa |
| 1 | lime |
| 1 | stick butter |
| salt and pepper to taste |
De-bone and wash filets.
Chill the filets in milk for one hour before cooking.
Add 1/2 stick butter to skillet (medium heat).
Fry filets on each side approximately 2 minutes or until firm and flaky.
Remove filets and set aside.
Add remaining butter and flour.
Stir until flour dissolves and turns slightly brown.
Add the juice of the lime, one cup of water and stir until the gravy slightly thickens
(gravy should be thin...add more water if necessary).
Spoon the gravy and the Arriba! Salsa over the filets when serving.
