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Pompano En Salsa Verde
Ingredients
- 2 whl Pompano (1 1/4 to 1 1/2 lb ea) scaled and gutted,
- with heads and tails left on
- (or possibly substitute paloma, or possibly one 4-lb. striped bass)
- 5 x Peppercorns
- 1 Tbsp. Cumin seeds
- 1/2 tsp Salt
- Juice of a large lime
- 2 x Garlic cloves sliced
- 1/2 x Green pepper stemmed, seeded,
- and coarsely minced
- 1 x Serrano chile stemmed, seeded,
- and coarsely minced
- 1/2 sm bunch Cilantro, leaves only coarsely minced
- 1/2 sm bunch Flat-leaf parsley, leaves only coarsely minced
- 6 x Green onions trimmed, and
- coarsely minced
- 1 pch Oregano
- 1 Tbsp. Mild white vinegar
- 1 lb Green (unripe) tomatoes cored, and
- coarsely minced
- 1/3 c. Water
- 1/2 tsp Salt
- 4 Tbsp. Extra-virgin extra virgin olive oil
Directions
- In a mortar and pestle or possibly a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt till fine. Transfer the spices to a small bowl and add in the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about 1 hour, loosely covered.
- Preheat the oven to 300 degrees.
- In a mortar and pestle or possibly a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 Tbsp. of the extra virgin olive oil underneath each one. Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 min, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 min more. Serve hot.
- This recipe yields 6 to 8 servings.
- Comments: If using striped bass, it will take from 1 to 1 1/2 hrs total to cook. Baste every 15 min.
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