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TACOS - FISH - RED SNAPPER - Roasted Fish Tacos
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| MARIO BATALI - The Chew Roasted Fish Tacos servings: 4 easy >< | |
| 1 | whole red snapper,, (about 3 pounds, cleaned and scaled) |
| 2 | oranges,, (sliced) |
| 2 | limes,, (sliced) |
| 1 serrano (sliced) | |
| 5 sprigs | cilantro |
| 1 pinch | dried oregano |
| 2 tablespoons | extra-virgin olive oil |
| kosher salt | |
| freshly ground black pepper | |
| 8 6- inch | white corn tortillas |
| 1 | avocado,, (diced) |
| lime wedges to serve ONIONS AND ORANGES IN ESCABECHE | |
| 1 | orange,, (segmented, excess juice reserved) |
| 1 | red onion,, (thinly sliced) |
| 1 serrano pepper (chopped) | |
| 2 cups | white vinegar |
| 1 tablespoon | salt |
| 1 tablespoon | sugar |
| 1 teaspoon | dried oregano |
| SALSA VERDE | |
| 3 pounds | tomatillos,, (husked and rinsed) |
| 4 cloves | garlic |
| 2 poblano peppers | |
| 1 | white onion,, (halved) |
| 1 serrano pepper | |
| 1 | lime,, (juice) |
| salt | |
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Preheat oven to 425°F.
Scatter the sliced oranges along the middle of a rimmed baking sheet. Sprinkle the oranges with a pinch of salt. Place lime slices, serrano and the cilantro inside the cavity of the fish. Season the snapper with a pinch of dried oregano, salt and pepper. Place the fish on top of the citrus slices on the baking sheet. Drizzle the fish with olive oil. Score the middle of the fish, on a diagonal with your knife. Place in the oven to roast for 30 minutes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones.
For Onions and Orange in Escabeche: Meanwhile, segment the orange into a large bowl. Squeeze in the excess orange juice. Add the sliced onion and serrano pepper to the bowl with the orange. In a small saucepan, add the vinegar salt and sugar. Bring to a boil and stir to dissolve the sugar. Pour over the onions, oranges and serranos. Let stand at room temperature to cool completely.
For the Salsa Verde: Arrange tomatillos with garlic, serrano, onion, and poblanos on a parchment-lined baking sheet.
Roast at 500°F for 10-15 minutes or until the tomatillos are charred.
Use a paring knife to stem the peppers. Put them with the tomatillos, garlic, onions, lime juice, and cooking juices into a blender.
Puree to your preferred consistency. Add salt before serving.
To serve, griddle the tortillas on both sides until brown spots form. Top the griddled tortilla with some roasted fish. Top the fish with pickled onions and oranges, salsa verde, avocado and lime wedges on the side.
Tips
- Make the salsa verde first. Keep on hand to top your favorite tacos.
- If you can't find a whole fish, bake fish fillets on top of the citrus slices.
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