Recipe courtesy of Norman Van Aken
Print
Total:
2 hr 45 min
Prep:
40 min
Inactive:
30 min
Cook:
1 hr 35 min
Yield:
4 servings

Ingredients

  • 1 tablespoon pure olive oil, plus 2 tablespoons
  • 2 medium red onions, sliced
  • 2 tablespoons butter
  • Kosher salt and freshly toasted and ground black pepper
  • 1 pound medium-size red potatoes, cut into 1/4-inch-thick slices
  • 1 (4-pound) whole snapper, gutted, scaled, pectoral gill cut out but tail left on (ask your fishmonger to do this)
  • 1/4 cup Mojo Verde, recipe follows
  • 1 pound ripe tomatoes, sliced
  • 1/4 cup white wine
  • Lemon wedges, for garnish
Mojo Verde:
  • 2 large poblanos, roasted, stemmed, seeded, and peeled
  • 1/2 pound tomatillos, peeled and roasted
  • 1/2 cup virgin olive oil
  • 1 tablespoon Spanish sherry vinegar
  • 1/4 cup roasted garlic
  • 1/2 teaspoon kosher salt
  • 2 teaspoons cumin, freshly toasted and ground
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and butter. When the butter foams, add the onions and season with salt and pepper. Stir to coat. Cook for 8 to 12 minutes, stirring only occasionally until they get golden. Let cool.

Tear 2 pieces of aluminum foil that are large enough to wrap the fish in. Layer them, 1 sheet on top of the other. Fold up all sides of the foil so that it resembles a little aluminum boat. Into the boat pour the remaining 2 tablespoons of olive oil and spread it around. Next, lay the potatoes in the boat in 1 layer, making sure they make contact with the oil. Season them with salt and pepper.

With a sharp knife make slashes in the flesh of the fish about 1 1/2 inches apart, almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the Mojo Verde on top of the fish. Lay the tomatoes on top of that, then spoon a little more Mojo Verde on the tomato slices. Next spoon on the caramelized onions. Pour the wine around the fish.

Fold up the foil to seal, set it on a sheet pan, and roast for about 1 hour or until cooked through. Remember that cooking times can vary significantly, depending on the thickness and type of fish, but it can be kept warm and retain its moisture for up to 30 minutes if kept wrapped. Serve with lemon wedges and extra Mojo Verde on the side.

Mojo Verde:

Preheat oven to 350 degrees F. On baking sheets, roast the peppers and tomatillos for 15 to 20 minutes. Remove and let cool.

Puree all of the ingredients until the mixture is fairly smooth. Refrigerated, this will keep up to 1 month.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Easy Fish in Foil

Recipe courtesy of Keith Neubert

Seafood Grilled in Foil

Recipe courtesy of Captain Mike McGrory

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Foil-Wrapped Onions

Recipe courtesy of Marcela Valladolid

Stuffed 'n Squashed Mushroom Foil Pack

Recipe courtesy of Food Network

Fennel and Oranges Steamed in Foil

Recipe courtesy of Tyler Florence

Tilapia Foil Packets

Recipe courtesy of Jamie Deen

Fennel and Oranges Steamed in Foil

Recipe courtesy of Tyler Florence

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here