Grilled Whole Fish with Roasted Tomato-Chile Sauce

Name: Grilled Whole Fish with Roasted Tomato-Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters canola oil; 12 6-inchs 5- to 6-inch-diameter warm corn tortillas; 59 milliliters chopped fresh cilantro; 1 Tbsp chopped fresh parsley; 3 garlic cloves, chopped; 2 teaspoons fresh lime juice; 1 teaspoon dried Mexican oregano; 1 kilograms whole red snapper, head and scales removed, fish cleaned, butterflied; 2 teaspoons fine sea salt; 3 serrano chiles, stemmed; 907 grams ripe tomatoes; 59 milliliters coarsely chopped white onion

Grilled Whole Fish with Roasted Tomato-Chile Sauce might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 686 calories, 77g of protein, and 21g of fat per serving. It will be a hit at your The Fourth Of July event. A mixture of canolan oil, mexican oregano, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Line heavy large skillet with foil.

Equipment you will use

Frying Pan

Aluminum Foil

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.

Ingredients you will need

Tomato

Chili Pepper

Equipment you will use

Frying Pan

Remove from heat and cool slightly. Peel tomatoes; transfer to processor.

Ingredients you will need

Tomato

Add chiles, onion, and garlic. Blend until coarse puree forms.

Ingredients you will need

Chili Pepper

Garlic

Onion

Transfer sauce to bowl. Stir in cilantro, parsley, and salt. (Can be prepared 4 hours ahead. Cover and chill.)

Ingredients you will need

Cilantro

Parsley

Sauce

Salt

Equipment you will use

Bowl

Prepare barbecue (medium-high heat) or preheat broiler. Rinse fish inside and out with cold water; pat dry. Open fish flat, like a book. Rub fish inside and out with oil; sprinkle inside with oregano, salt, and pepper. If grilling, place fish, opened flat, in grill basket. If broiling, place fish, opened flat, on oiled rimmed baking sheet. Grill or broil fish just until opaque in center, about 6 minutes per side.

Ingredients you will need

Oregano

Pepper

Water

Fish

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Broiler

Grill

Using spatula, transfer fish to platter.

Ingredients you will need

Fish

Equipment you will use

Spatula

Sprinkle with lime juice; serve with tomato sauce and warm corn tortillas.

Ingredients you will need

Corn Tortilla

Tomato Sauce

Lime Juice

Equipment

Ingredients

Servings:

59milliliters

canola oil 126-inchs

5- to 6-inch-diameter warm corn tortillas 59milliliters

chopped fresh cilantro 1Tbsp

chopped fresh parsley 3

garlic cloves, chopped 2teaspoons

fresh lime juice 1teaspoon

dried Mexican oregano 1kilograms

whole red snapper, head and scales removed, fish cleaned, butterflied 2teaspoons

fine sea salt 3

serrano chiles, stemmed 907grams

ripe tomatoes 59milliliters

coarsely chopped white onion

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.