Whole Snapper with Grilled Vera Cruz Salsa

Name: Whole Snapper with Grilled Vera Cruz Salsa
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps achiote seeds; 1 teaspoons freshly ground black pepper; 59 milliliters canola or other vegetable oil; 4 servings Canola oil, for brushing; 2 Tbsps capers, drained; 1 Tbsp coriander seeds; 59 milliliters chopped fresh cilantro; 1 leave Fresh cilantro , for garnish; 2 teaspoons fresh thyme leaves, finely chopped; 2 cloves garlic, chopped; 2 Juice of limes; 2 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters pitted Manzanilla olives, chopped; 59 milliliters extra-virgin olive oil; 1 Tbsp dried Mexican oregano; 1 teaspoon dried Mexican oregano; 1 Tbsp paprika; 8 plum tomatoes, halved; 2 red bell peppers; 2 serrano chiles; 3 Tbsps aged sherry vinegar; 3 kgs whole pink Thai snappers, gutted and scaled; 1 sprig Fresh thyme , for garnish

Whole Snapper with Grilled Vera Cruz Salsa

You can never have too many Mexican recipes, so give Whole Snapper with Grilled Vera Cruz Salsan a try. One serving contains 1162 calories, 143g of protein, and 57g of fat. This recipe serves 4. This recipe covers 56% of your daily requirements of vitamins and minerals. It works well as an expensive main course. If you have achiote seeds, plum tomatoes, cilantro leaves, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.

Instructions

Watch how to make this recipe.

For the salsa: Preheat a charcoal grill for medium-high heat.

Ingredients you will need

Salsa

Equipment you will use

Grill

Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bell Pepper

Tomato

Chili Pepper

Cooking Oil

Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side.

Ingredients you will need

Bell Pepper

Equipment you will use

Grill

Remove to a bowl, cover with plastic wrap and let steam for 15 minutes.

Ingredients you will need

Wrap

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Plastic Wrap

Bowl

Remove the skin and seeds and dice.

Ingredients you will need

Seeds

Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side.

Ingredients you will need

Tomato

Equipment you will use

Grill

Remove to a cutting board, let rest for 10 minutes and coarsely chop.

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Cutting Board

Grill the chiles until charred on both sides, about 2 minutes per side.

Ingredients you will need

Chili Pepper

Equipment you will use

Grill

Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bell Pepper

Cilantro

Tomato

Oregano

Vinegar

Capers

Chili Pepper

Olives

Thyme

Cooking Oil

Equipment you will use

Bowl

Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.

Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes.

Ingredients you will need

Coriander

Annatto

Oregano

Toast

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Frying Pan

Remove from the heat, let cool slightly and grind in a coffee grinder.

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Coffee

Combine the ground spices with the paprika, salt and pepper in a large baking dish.

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Salt And Pepper

Paprika

Spices

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Baking Pan

Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste.

Ingredients you will need

Lime Juice

Garlic

Cooking Oil

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Whisk

Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.

Ingredients you will need

Salt And Pepper

Fish

Dry Seasoning Rub

Preheat a charcoal grill for direct medium-high heat and indirect grilling.

Equipment you will use

Grill

Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.

Ingredients you will need

Fresh Herbs

Salsa

Fish

Equipment

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Fish. 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 Ghost Pines Sonoma County Monterey County Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 28 dollars per bottle.