Recipe courtesy of Rick Bayless
Ancho-Marinated Whole Roast Fish, Oaxaca-Style
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 380
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 53
- Cholesterol
- 129
- Sodium
- 660
- Total: 2 hr 15 min
- Prep: 2 hr
- Cook: 15 min
Ingredients
A scant 1/2 teaspoon black pepper, preferably freshly ground
A pinch cumin seeds, preferably freshly ground
A pinch cloves, preferably freshly ground
1 cup fish (or chicken) broth, plus a little more if needed
Salt, about 3/4 teaspoon, plus a little more if needed
About 3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon sugar
Two 1- to 1 1/4-pound whole fish (such as snapper, bass or pompano), gutted and scaled
1 small white onion, sliced 3/8-inch thick and separated into rings
2 tablespoons chopped cilantro, plus a few sprigs for garnish
3 radishes, thinly sliced
Directions
- Making 3/4 cup Essential Sweet-and-Spicy Ancho Seasoning Paste: Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.
- Combine the oregano, black pepper, cumin and cloves in a food processor or blender, along with the chiles, garlic and 1/2-cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. (If the mixture won't go through the blender blades, add a little more liquid.) Press through a medium-mesh strainer into a bowl. Taste and season with salt, usually about a generous 3/4 teaspoon (it should taste a little salty).
- Marinating the fish: Heat 1 tablespoon of the oil in a small (1- to 1 1/2-quart) saucepan over medium-high. When hot enough to make a drop of the puree really sizzle, add it all at once, and cook, stirring constantly, until very thick, about 5 minutes. Stir in the vinegar and sugar and cool to tepid. With sharp scissors, trim off all fins and cut out gills from both fish, then make 3 diagonal slashes on each side of the fish, penetrating to the bone. Place the fish in an oiled 13 x 9-inch baking dish, then smear all but 2 tablespoons of the chile paste (reserve the remainder) over both sides of each fish. Cover and refrigerate an hour or two (but not more than 6).
- Baking the fish: Turn on the oven to 400 degrees. With a brush, daub 1 tablespoon of the remaining oil over the fish. Bake uncovered until the flesh comes away from the bone near the top of the head, 12 to 14 minutes.
- Finishing and serving the dish: While the fish is baking, heat the remaining 1 tablespoon oil in a medium-size (8- to 9-inch) skillet over medium-high. Add the onion rings and stir-fry until browned but still crunchy, about 5 minutes. Add the reserved 2 tablespoons chile mixture and the remaining 1/2 cup of the broth to the onions. Boil quickly until reduced to a light saucy consistency. Taste and season with salt if necessary; keep warm.
- Use 2 metal spatulas to transfer the fish to a large, warm, serving platter. Add any baking dish juices to the sauce, return to a boil, then spoon over the fish. Sprinkle on the chopped cilantro and radishes. Garnish with sprigs of cilantro, and carry confidently to the table.