Roast Whole Fish With Cilantro Chili Sauce Recipes

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ROAST WHOLE FISH WITH CILANTRO CHILI SAUCE



Roast Whole Fish With Cilantro Chili Sauce image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 45m

Yield 2 servings

Number Of Ingredients 8

1 small whole fish like bass or red snapper (about 1 1/2-2 pounds)
4 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
4 medium poblano chilies
1/2 small onion
1 clove garlic, minced
2 tablespoons cilantro
Lemon juice to taste

Steps:

  • Preheat oven to 375 degrees. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper. Place on baking tray, set aside.
  • Prepare the chilies. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin. Cut the chilies in slices.
  • Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
  • Roast the fish for about 20 minutes or until cooked.
  • Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth. Correct seasoning and set aside.
  • When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.

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