Grilled Whole Fish with Roasted Tomato-Chile Sauce

Grilled Whole Fish with Roasted Tomato-Chile Sauce
Photo by Mark Thomas

Ingredients

  • 2 teaspoons fresh lime juice
  • 2 pounds ripe tomatoes
  • 1 tablespoon parsley
  • 3 garlic cloves
  • ¼ cup fresh cilantro
  • 1 3- to 3 1/2-pound whole red snapper, head and scales removed, fish cleaned, butterflied
  • 3 serrano chiles
  • + 5 more ingredients
    • 1 teaspoon dried Mexican oregano
    • 12 5- to 6-inch-diameter warm corn tortillas
    • ¼ cup canola oil
    • 1 ½ teaspoons sea salt
    • ¼ cup white onion

Line heavy large skillet with foil. Place tomatoes and chiles in skillet; cook over medium-high heat until skins begin to blister and blacken in spots, turning occasionally, about 20 minutes for tomatoes and 10 minutes for chiles. Remove from heat and cool slightly. Peel tomatoes; transfer to pro...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network