Okay, today I had no idea what I was doing. All I knew was that there was a snapper named ‘Dinner’ sitting there, waiting for some action. So this is what I did.
Just so you know, I’m writing this as it cooks, so it could be a tremendous disaster. We shall see.
- 1 medium sized snapper fish, whole, scaled, gutted, all that good stuff.
- 1/4 medium sized red onion, slivered
- 1/2 a ripe tomato (or a full small tomato), chopped
- 1-2 pieces of artichoke hearts (marinated)
- 1/2 tsp ginger garlic paste
- 1 clove garlic sliced
- 1/2 tsp green chilli paste, or 1 finely chopped green chili (optional) – y’all know how I like my heat
- 2/3 tsp chopped up chipotle peppers in adobo (keep about 1 tsp of adobo sauce for later too)
- 1/3 lime, sliced with the rind
- Few pinches, cumin powder
- Salt and Pepper to taste
- Parsley and cilantro, chopped
- Some olive oil for drizzling
- Preheat the oven to 375 degrees.
- Wash and dry the fish, and slice some slits about an inch apart into the body.
- Mix a rough paste of the chipotle pepper, chopped artichoke heart, chopped/paste of chilies, ginger-garlic paste, about half the chopped tomato, some salt and a bit of pepper.
- Stuff the paste into the cavity of the fish, and into the slits as best you can, and spread it all over the skin as well. Sprinkle each side with a bit more salt and pepper.
- Spread the rest of the chopped tomato, onion, chopped garlic clove, the tsp of adobo sauce onto a baking tray.
- Lay the fish in between, across the pan, and lay the lemon slices, parsley and sprinkle the olive oil on top of everything.
- Bake open for about 20 minutes.
- Broil for another 5-10 minutes, depending on the oven.
- Hope for the best.
PS: So it turned out pretty good, so I’ll publish the recipe.