Mexican · Dinner
Grilled Whole Fish with Chili Sauce
A whole white fish is scored, rubbed with garlic and cumin, then grilled over direct heat until the skin blisters and the flesh flakes. It finishes with a charred tomato and guajillo chili sauce, served alongside lime, cilantro and a warm corn tortilla.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
371Calories
38.1gProtein
14.9gFat
21.4gCarbs
5.2gSugar
4.1gFiber
547mgSodium
61mgChol
2.4gSat Fat
892mgPotassium
98mgCalcium
1.8mgIron
1.3mcgVitamin B12
32mgVitamin C
gluten-free
protein-rich
low-calorie
low-carb
low-cholesterol
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Score the fish three times on each side down to the bone, pat dry, then rub inside and out with salt, pepper and cumin. Set aside for 10 minutes.
2
Char
Place the tomato, unpeeled garlic and onion on a hot comal over medium-high heat for 8 minutes, turning occasionally, until skins blister and edges blacken.
3
Grill
Brush the fish with olive oil and grill over medium-high heat for 6 to 7 minutes per side until the skin chars and flesh flakes easily at the bone.
4
Plate
Toast the dried chilies 20 seconds per side on the comal, soak in hot water 10 minutes, then blitz with charred tomato, garlic, onion and soaking water into a smooth sauce. Spoon over the fish, scatter with cilantro and serve with lime wedges and the corn tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole white fish, scaled and gutted
- 44 dried chilies (guajillo), stemmed and seeded
- 22 small tomato
- 4 cloves4 cloves garlic
- 11 small onion
- 1 tsp1 tsp cumin-ground
- 2 tbsp2 tbsp olive oil
- 22 lime, cut into wedges
- 2 tbsp2 tbsp cilantro
- 22 corn tortilla
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
