Sonoran Comfort Food | Pati Jinich | Pati's Mexican Table

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to handle and frozen fish is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity and vinegar is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more convenient and last longer.

Preheat the oven to 450°F.

Broil 2 ripe tomatoes, 1 whole head of garlic, 4 Anaheim chilies, and 1 onion to intensify their flavors.

In a bowl, combine 1/2 cup lime juice, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 6 tablespoons yellow mustard, 1/4 cup Mexican crema, and 1/2 cup mayo to create the marinade.

Add 2 teaspoons of salt and freshly-ground black pepper to the marinade.

Roast the ingredients under the broiler until well-cooked.

Place the roasted Anaheim chilies in a plastic bag to sweat for a few minutes.

Remove the peel from the roasted garlic and coarsely chop it, adding it to a blender with the other roasted ingredients.

Puree the marinade until completely smooth.

Prepare a whole red snapper by splitting it in the middle and coating it with the marinade, reserving a third for a slaw.

Bake the fish in the oven for about 35 minutes until cooked through and flaky.

Make a vegetable slaw using yellow, red, and green bell peppers, and half an onion, mixing it with the reserved marinade.

Serve the fish with the vegetable slaw and warm corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens