Roasted Fish with Chile-Water (Pescado asado con agua-chile)
In Puerto Vallarta, they skewer freshly caught fish with a stick and cook it over a wood fire. When ready to serve, they pour agua-chile over it and the sauce penetrates the flesh giving it spicy, tangy, fresh notes of flavor. Nothing could be easier or healthier.
Ingredients
- 2 cloves garlic
- 1 teaspoon salt plus additional to season the fish and sauce
- 1 teaspoon Mexican oregano
- 4 canned chipotle chiles in adobo
- 2 tablespoons olive oil
- 2 pound whole fish such as sea bass, red snapper, or branzino
- ¼ cup cold water
- the juice of one lime
- 2 jalapeño chiles or to taste tops removed but not seeded, coarsely chopped
- ¼ cup cilantro leaves
- ¼ cup chopped or sliced white onions
- salt to taste
Instructions
- Preheat oven to 400°F
- In the food processor make a paste with the garlic, salt and oregano.
- With the machine running, add chipotle chiles and olive oil and process until smooth.
- Wash and thoroughly dry the fish with paper towels. Make three slanted cuts on the thick part of each side and rub the fish with salt. Brush or spread the chipotle paste on both sides. Place in a roasting pan and cook for 20 minutes.
- While the fish is cooking, make the sauce. Combine the water, lime juice, jalapeño chiles, cilantro leaves, and white onions in a small bowl.
- As soon as the fish is ready, transfer it to a serving platter and pour the sauce over it and serve immediately.
Notes
Thanks to my neighborhood fish store giving me good prices on excellent products.
Nutrition
Calories: 303kcalCarbohydrates: 5gProtein: 41gFat: 12gSaturated Fat: 2gCholesterol: 181mgSodium: 930mgPotassium: 635mgFiber: 2gSugar: 2gVitamin A: 1108IUVitamin C: 11mgCalcium: 50mgIron: 3mg