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| Fish in Foil w. Mojo Verde Sauce |
| ’ve been experimenting more with Latin and Caribbean flavors in my cooking. The flavors are reminiscent of time I’ve spent in the Virgin Islands and my desire to travel the Latin countries to learn about their food and cultures
The magnificence of a beautifully presented cooked whole fish is experienced far too infrequently today. Most people prefer the convenience of fillets, but fish has so much more flavor when cooked whole. Wrapping the fish in foil is a simple, effective way to lock in the juices Tomatillos are the key ingredient in the alluring Mojo Verde green sauce. They have an unusual and pleasant tartness that works well with a variety of dishes. The sauce has the brightness of a lemon with the attendant complexity you'd expect of the other ingredients that go into making it Ingredients 3 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 2 medium red onions, sliced coarse salt freshly ground black pepper 1 pound medium red potatoes, scrubbed and cut into 1/4" thick slices One 4 pound snapper, gutted, scaled, and pectoral gill cut out [but tail left on; ask your fishmonger to do this] 1/4 cup mojo verde sauce [recipe follows] 1 pound ripe tomatoes, sliced 1/4 cup dry white wine Lemon wedges for garnish Method Preheat the oven to 400° In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom. Lay the potatoes in the boat in one layer, and season with salt and pepper With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the mojo verde on top of the fish. Lay the tomatoes on top of it and spoon the rest of the mojo on them. Spoon on the caramelized onions. Pour the wine around the fish Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet Roast the fish for about 1 hour, or until cooked through [carefully open the foil to check: the fish should flake easily when tested with a fork]; cooking times can vary significantly depending on the thickness and type of fish. [The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped] Serve with lemon wedges and, if you like, extra mojo verde on the side Mojo Verde Sauce Ingredients 2 large poblano peppers 8 ounces tomatillos, papery husks and cores removed, and rinsed Canola oil 1/2 cup extra virgin olive oil 1 tablespoon Spanish sherry vinegar 1/4 cup roasted garlic [method below] 1/2 teaspoon coarse salt 2 teaspoons toasted and ground cumin seeds 1/2 teaspoon freshly ground black pepper Method Preheat the oven to 350 degrees. Lightly rub the poblanos and tomatillos with canola oil. Place on a baking sheet, and roast for 20 minutes. Put the poblanos in a bowl, cover tightly with plastic wrap, and let stand for about 15 minutes. Set the tomatillos aside to cool Peel the poblanos and remove the stems and seeds. Combine all of the ingredients in a food processor and puree until fairly smooth. Refrigerated, this will keep for up to 1 month Roasted Garlic Few foods metamorphose as dramatically or alluringly as garlic when it is roasted. Hardly a savory recipe exists in which one could not imagine this substance. I always have these garlic preparations on hand Ingredients 3 large heads garlic, cut horizontally in half 3 cups extra virgin olive oil 4 sprigs thyme 1 1/2 teaspoons black peppercorns, toasted Method Preheat the oven to 300° Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash Remove garlic from the oil and set aside Strain the oil into a bowl and let cool, then pour into an airtight container. The oil will keep for at least a month To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month Tips ~ In this beautiful dish, a whole snapper is roasted in foil with vegetables and mojo verde, a version of the classic citrusy, garlicky Cuban sauce. You'll have a lot of the versatile mojo left over, and it can be stored in the fridge for up to a month. No doubt this would be great on grilled burgers or mixed with sour cream to use as a dip ~ This dish can easily be adapted for the grill. You are essentially using the grill as an oven. Burn a large amount of coals just until they turn white, then 'bank' them to one side to provide indirect heat, and place the foil-wrapped fish on the other side. Be sure to add the fish as soon as the coals have turned white, or they will burn down too much before the fish has finished cooking. Put the grill cover on, but keep the top and bottom air vents open. As the coals begin to burn down, you can spread them out to provide more even heat, then quickly replace the cover. Cooking times will vary widely, so you must use an instant-read thermometer. Cook the fish until the internal temperature is 130° ~ The mojo calls for roasted garlic mash, made by cooking whole heads of garlic with thyme and olive oil. The oil will be imbued with complex flavor and can be used in many recipes |