Roast Whole Fish With Cilantro Chili Sauce
Published February 16, 1991
- Total Time
- 45 minutes
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Ingredients
1 small whole fish like bass or red snapper (about 1 ½-2 pounds)
4 tablespoons olive oil
Coarse salt and freshly ground pepper to taste
4 medium poblano chilies
½ small onion
1 clove garlic, minced
2 tablespoons cilantro
Lemon juice to taste
Nutritional analysis per serving (2 servings)
13 grams carbs; 147 milligrams cholesterol; 689 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 33 grams fat; 2 grams fiber; 1283 milligrams sodium; 84 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Roast the fish for about 20 minutes or until cooked.
- Step 5
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.
- Step 6
When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.
Private Notes