Mexican · Dinner
Grilled Whole Fish with Chili Sauce
A whole white fish is butterflied and grilled over direct heat until the skin blisters and the flesh flakes, then finished with a bright charred tomato and chili sauce sharpened with lime. Grilling replaces frying and oil is kept minimal, served with lettuce and a lime wedge.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
285Calories
36.2gProtein
8.8gFat
13.1gCarbs
6.1gSugar
3.9gFiber
616mgSodium
49mgChol
1.4gSat Fat
892mgPotassium
78mgCalcium
1.6mgIron
1.5mcgVitamin B12
38mgVitamin C
Goes well with
Mexican Lager or Light Beer
local
Agua Fresca (Hibiscus or Lime)
international
low-calorie
gluten-free
protein-rich
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Pat the butterflied fish dry and rub with half the olive oil, then season both sides with salt, pepper, and cumin.
2
Char
Place the dried chili, tomato halves, garlic, onion, and jalapeno on a hot grill over medium-high heat; char 8-10 minutes, turning occasionally, until tomato skins blister and blacken.
3
Blitz
Peel the charred garlic and blitz with charred chili, tomato, onion, jalapeno, remaining cumin, and a splash of water until a coarse sauce forms.
4
Plate
Spoon sauce over the grilled fish, scatter cilantro on top, and serve with shredded lettuce and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole white fish, butterflied and scaled
- 22 dried chili, stemmed and seeded
- 44 tomato
- 4 cloves4 cloves garlic, unpeeled
- 11 onion
- 11 jalapeno, halved and seeded
- 2 tsp2 tsp olive oil
- 11 lime, cut into wedges
- 2 tbsp2 tbsp fresh cilantro
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp cumin, ground
- a small handful lettuce
