Mexican · Dinner
Grilled Whole Fish with Chili Sauce
Whole white fish is butterflied and grilled over high heat, brushed with a smoky chili-lime sauce built from dried chilies, garlic and tomato. Black beans and a fried egg boost protein, while charred lime and cilantro finish the plate. Served with warm corn tortillas.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.2gProtein
25.8gFat
42.1gCarbs
5.9gSugar
10.8gFiber
892mgSodium
322mgChol
5.1gSat Fat
1450mgPotassium
145mgCalcium
5.6mgIron
2.1mcgVitamin B12
22mgVitamin C
Goes well with
Sauvignon Blanc or Albariño
local
Agua Fresca (Horchata or Hibiscus)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the fish dry, score the skin lightly twice, season with salt and pepper, and set aside for 10 minutes.
2
Toast
Toast the dried chilies in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak in hot water for 10 minutes.
3
Blitz
Drain the chilies and blend with garlic, tomato, and cumin until smooth, about 1 minute. Simmer the sauce over medium-low heat for 5 minutes until thickened.
4
Grill
Brush the fish with olive oil and grill over high heat for 4–5 minutes per side, brushing with chili sauce in the last 2 minutes until the flesh flakes easily.
5
Plate
Transfer the fish to a plate, spoon remaining chili sauce over it, scatter black beans and cilantro alongside, top with the fried egg, warm the tortilla over low heat, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole white fish, butterflied and cleaned
- 44 dried chilies (guajillo or ancho), stemmed and seeded
- 4 cloves4 cloves garlic
- 7 oz200g tomato
- 1 cup240g cooked black beans
- 22 large eggs
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp vegetable oil (for frying egg)
- 11 lime, plus wedges for serving
- 4 tbsp4 tbsp fresh cilantro
- 22 corn tortilla (about 1.1 oz/30g)
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
