Whole Snapper With Pearl Onions And Chiles Recipes

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WHOLE SNAPPER WITH PEARL ONIONS AND CHILES



Whole Snapper with Pearl Onions and Chiles image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds pearl onions
3 ounces butter, plus additional for cooking peppers
6 poblano chilies
One 3-pound Pacific snapper
6 cloves garlic, sliced
3 ounces olive oil
1 lemon, sliced, plus 1 lemon, juiced
1 bunch fresh basil
1 cup mild fish stock
Sea salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the onions in some butter until cooked through and skins slide off easily.
  • Grill the poblanos over a flame until toasted. Place in a bowl and cover to let the poblanos steam.
  • Wash the fish and make cuts in the body. Press pieces of garlic into the cuts. Coat the fish thoroughly with olive oil.
  • Stuff the fish with the sliced lemon and the basil stems. Add the fish stock to a large ovenproof pan. Add the fish and sprinkle with salt. Roast for about 30 minutes.
  • Meanwhile, make a slit in the chiles, remove the seeds, and stuff the chiles with the onions and a dab of butter.
  • Remove the fish, strain the fish broth into a saucepan and add the stuffed peppers, butter and lemon juice. Serve the fish with the peppers alongside and drizzled with the sauce.

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