Wednesday, July 11, 2012

Barbacoa Fish in Ranchero Sauce

Cooking fish on the backyard grill wrapped in foil is an easy, fool-proof way to serve a delicious meal with a hint of smoky barbecue flavor. I am using tilapia in this dish, but you can also use mahi mahi, cod, haddock, shark or any other firm-fleshed fish you like. Spoon a little Larry's Southwestern Ranchero Sauce over each fish fillet and you have an easy version of snapper a la Veracruz.

4 tilapia fillets, 4 to 6 oz each
1 cup Larry's Southwestern Ranchero Sauce   
4 one foot square sheets of aluminum foil
  1. Place one fish fillet in the center of each sheet of aluminum foil.  
  2. Spoon 1/4 cup Larry's Southwestern Ranchero Sauce over each fillet. 
  3. Fold the foil to cover the fish and crimp the edges to form a packet.
  4. Place the fish packets on a medium high grill (approx 400') close the lid and cook for about 10 minutes.  Open the packets just before serving and slide the fish onto the plate. 
  5. Serve with white rice and grilled zucchini on the side.  
  6. Serves four.

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