Ingredients
- 1 small whole fish like bass or red snapper (about 1 1/2-2 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 Information
Nutritional analysis per serving (2 servings)
648 calories; 36 grams fat; 5 grams saturated fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 71 grams protein; 317 milligrams cholesterol; 279 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
- 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.
- 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.
- Roast the fish for about 20 minutes or until cooked.
- 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.
- When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil. Garnish with the cilantro and serve.
Dining and Cooking