Snapper in Chile-Lime Sauce (Pescado en Chile-Limón)
- TOTAL TIME: 40 MIN
- SERVINGS: 4
Cooking whole fish doesn’t get much easier or more delicious than this. Inspired by a dish she had in Mexico’s coastal Veracruz region, chef Zarela Martinez, of the now-shuttered Zarela in New York City, quickly fries red snapper, then cooks it in a vivid tomatillo salsa.
- 1/2 pound tomatillos, husks removed
- 1/2 cup fresh lime juice
- 1/2 small onion, coarsely chopped
- 4 jalapeños, seeded and chopped
- 4 cilantro sprigs
- 3 garlic cloves
- 1/2 cup pure olive oil
- One 2-pound red snapper, cleaned
- 2 tablespoons unsalted butter
- In a small saucepan, sprinkle the tomatillos with a pinch of salt. Cover with water, bring to a boil and cook just until the tomatillos change color, 5 minutes. Drain and let cool. Transfer the tomatillos to a blender, add the lime juice, onion, jalapeños, cilantro sprigs, garlic cloves and 1/4 cup of water and puree.
- In a large nonstick skillet, heat the olive oil. Season the fish inside and out with 1 teaspoon of salt. Add the fish to the skillet and fry over moderately high heat, turning once, until golden and crisp, 15 minutes.
- Tilt the pan slightly and spoon off the oil. Add the sauce and cook, spooning the sauce over the fish, until it is hot and the fish is cooked through, 5 minutes. Using 2 spatulas, transfer the fish to a platter. Add the butter to the skillet; swirl until melted. Season the sauce with salt, pour over the fish and serve.
Lively, citrusy Sauvignon Blanc.
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