Fish Cooked in Cilantro

Name: Fish Cooked in Cilantro
Ingredients: A 3-to 3 1/2-pound (1.35 to 1.575 kg) red snapper; 1 scant teaspoon salt; Freshly ground pepper; 1 1/2 cups (375 ml) thinly sliced white onions; 1/3 cup (85 ml) fresh lime juice; 1/3 cup (85 ml) olive oil; 3 jalapeno chiles en escabeche; 3 tablespoons juice from the chile can; 2 cups (500 ml) roughly chopped cilantro

9 ingredients

7 steps

Ingredients

A 3-to 3 1/2-pound (1.35 to 1.575 kg) red snapper
1 scant teaspoon salt
Freshly ground pepper
1 1/2 cups (375 ml) thinly sliced white onions
1/3 cup (85 ml) fresh lime juice
1/3 cup (85 ml) olive oil
3 jalapeno chiles en escabeche
3 tablespoons juice from the chile can
2 cups (500 ml) roughly chopped cilantro

Directions

1

Have the fish cleaned, leaving the head and tail on.
2

Prick the fish well on both sides with a coarse-tined fork, and rub it with the salt and pepper.
3

Place the fish onto a baking dish with half the onions underneath and the rest on top.
4

Pour the lime juice over it and set it aside for about 1 hour, turning it over once during that time.
5

Preheat the oven to 350F (180C).
6

Cover the dish and bake the fish for about 15 minutes on each side.
7

Add the rest of the ingredients and continue cooking the fish, covered, until it is just cooked, basting it from time to time with the juices in the dish-about 20 minutes.