Grilled Whole Fish with Roasted Tomato-Chile Sauce Recipe

Name: Grilled Whole Fish with Roasted Tomato-Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ripe tomatoes; 3 serrano chiles, stemmed; 1/4 cup coarsely chopped white onion; 3 garlic cloves, chopped; 1/4 cup chopped fresh cilantro; 1 tablespoon chopped fresh parsley; 1 1/2 teaspoons fine sea salt; 1 3- to 3 1/2-pound whole red snapper, head and scales removed, fish cleaned, butterflied; 1/4 cup canola oil; 1 teaspoon dried Mexican oregano; 2 teaspoons fresh lime juice; 12 5- to 6-inch-diameter warm corn tortillas

Servings: persons

2 pounds ripe tomatoes
3 serrano chiles, stemmed
1/4 cup coarsely chopped white onion
3 garlic cloves, chopped
1/4 cup chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 1/2 teaspoons fine sea salt
1 3- to 3 1/2-pound whole red snapper, head and scales removed, fish cleaned, butterflied
1/4 cup canola oil
1 teaspoon dried Mexican oregano
2 teaspoons fresh lime juice
12 5- to 6-inch-diameter warm corn tortillas

1
Line heavy large skillet with foil.
2
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.
3
Remove from heat and cool slightly.
4
Peel tomatoes; transfer to processor.
5
Add chiles, onion, and garlic.
6
Blend until coarse puree forms.
7
Transfer sauce to bowl.
8
Stir in cilantro, parsley, and salt.
9
(Can be prepared 4 hours ahead.
10
Cover and chill.)
11
Prepare barbecue (medium-high heat) or preheat broiler.
12
Rinse fish inside and out with cold water; pat dry.
13
Open fish flat, like a book.
14
Rub fish inside and out with oil; sprinkle inside with oregano, salt, and pepper.
15
If grilling, place fish, opened flat, in grill basket.
16
If broiling, place fish, opened flat, on oiled rimmed baking sheet.
17
Grill or broil fish just until opaque in center, about 6 minutes per side.
18
Using spatula, transfer fish to platter.
19
Sprinkle with lime juice; serve with tomato sauce and warm corn tortillas.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds ripe tomatoes, 3 serrano chiles, stemmed, 1/4 cup coarsely chopped white onion, 3 garlic cloves, chopped, and more.

Yes, Grilled Whole Fish with Roasted Tomato-Chile Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Whole Fish with Roasted Tomato-Chile Sauce

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