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
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
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