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Red Snapper Tacos With Tomatillo Salsa
- Total Time
- At least 45 minutes plus at least 30 minutes' resting
- Rating
- Notes
- Read community notes
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Ingredients
- 2teaspoons cumin seeds
- Salt
- ¼teaspoon cayenne or to taste
- 2cloves garlic, sliced
- 3tablespoons extra virgin olive oil
- 1whole red snapper, about 2½ pounds, cleaned
- 1 to 2Serrano chiles
- 1½pounds fresh tomatillos, husked
- 1thick slice red onion
- ½cup coarsely chopped cilantro
- ¼teaspoon ground allspice
- Juice of 1 lime
- 10 to 12soft corn tortillas for tacos
- ½cup sour cream
Preparation
- Step 1
Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in ½ tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.
- Step 2
Heat broiler. Broil chiles, tomatillos and onion until browned. Remove stems and seeds from chiles, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside.
- Step 3
Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.
- Step 4
To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.
Private Notes
Cooking Notes
I only made the salsa as I had leftover red snapper from the previous night. Very delicious salsa!
These were excellent! A hit with the entire family, pre-schoolers to adults. Everyone had multiple servings. To simplify my life, I made the rub, cooked the fish as directed (15 minutes at 500, maybe 4 inches from the broiler), and finished with the lime juice. Exhausted mom mode meant using a purchased roasted tomatillo avocado salsa, rather than making the one here, which is no doubt exceptional. We will be adding this to our family favorites.
Haven’t tried it, but 500 degrees for 15 minutes ( 10 minutes) seems all kind of wrong…
I agree - 10 minutes was more than enough time at 500 degrees.
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