Baked Whole Snapper
Baked Whole Snapper
Huachinango al HornoServing a large whole fish is always dramatic. In Mexico's coastal cities the fish vendors, an integral part of public markets, always have whole fish. North of the border you may have to order whole fish from a good fish market. I find that red snapper, Pacific snapper, or rockfish are good choices for baked fish, but any whole fish that you like or that is available works in this recipe. Have the fishmonger scale and clean the fish. Serve with Mexican Rice.
Ingrediënten
Makes 4 servings
- ¼ cup olive oil plus extra to brush on the pan
- 1 3- to 4- pound scaled and cleaned whole snapper or rockfish rinsed
- 6 medium garlic cloves mashed
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup dry white wine
- Lime wedges
Instructies
- Preheat oven to 450°.
- Line a large rimmed baking pan with aluminum foil.
- Brush foil with oil.
- Make 4 crosswise slashes to the bone on each side of the fish.
- In a bowl, the garlic, oregano, salt, pepper, wine, and ¼ cup of oil until smooth.
- Rub the mixture all over the inside and outside of the fish.
- Lay the fish on the foil in the baking pan.
- Cover with foil and bake 25 minutes.
- Uncover and bake until the top browns a little, another 8 to 10 minutes.
- Remove the pan from the oven and let the fish stand 8 to 10 minutes.
- It can be somewhat awkward to remove the fish from the pan without it splitting, so serve from the pan, if you wish.
- Or use 2 wide spatulas to carefully lift the fish onto a large platter.
- Remove the top skin, if desired, by inserting the knife blade under the skin to lift gently off.
- (The skin will separate easily from the cooked fish.
- ) Using two forks, separate the fish into portions and serve with lime wedges.
