Ancho Marinated Whole Roast Fish Oaxaca Style Recipes

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WHOLE ROASTED FISH



Whole Roasted Fish image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Alex Guarnaschelli's daughter, Ava Clark, had to share about this go-to whole roasted fish dish: "I cook this myself and my mom supervises - she tells me not to burn the house down."

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

2 whole American black sea bass (1 1/2 to 2 pounds each), scaled and gutted
2 large lemons, cut into 5 rounds each
8 sprigs thyme
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 cup fresh parsley

Steps:

  • Line a baking sheet with foil and place in the oven; preheat to 450˚.
  • Trim the fins off the fish with kitchen shears. Pat both the inside and outside of the fish dry with paper towels. Stuff the cavities with the lemon slices and thyme. Rub the olive oil on the outside of the fish and season inside and out with salt and pepper.
  • Place the fish on the hot baking sheet in the oven (don't remove the baking sheet from the oven), leaving a little room between each fish. Bake until the fish is tender and it flakes at the meatiest part closest to the head, 12 to 18 minutes. Use a large metal spatula (or two smaller ones) to transfer the fish to a platter. Top with the parsley.

OAXACA DOG



Oaxaca Dog image

Provided by Bobby Flay | Bio & Top Recipes

Time 5h40m

Yield 4 to 8 servings

Number Of Ingredients 33

1/4 cup slivered raw almonds
2 tablespoons canola oil
1 small Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup pureed plum tomatoes
3 cups chicken stock, plus more if needed
Scant 1/4 cup pureed chipotle in adobo
2 tablespoons ancho chili powder
1 tablespoon New Mexico chili powder
1/2 teaspoon ground chile de arbol
1/4 cup chopped fresh mango
1/4 cup golden raisins
1/4 cup crushed blue corn tortilla chips
1 tablespoon honey
1 tablespoon pure maple syrup
3 tablespoons molasses
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 ounce semisweet or bittersweet chocolate, finely chopped
Salt and freshly ground black pepper
3/4 cup fresh lime juice
3/4 cup distilled white vinegar
3 tablespoons super fine sugar
2 teaspoons kosher salt
1 serrano chile, slit down center
2 teaspoons finely chopped fresh oregano leaves
1 large red onion, peeled, halved, cut into 1/8-inch-thick slices
8 kosher hot dogs, grilled or griddled
Soft hot dog buns
1/2 cup (2-ounces) crumbled queso fresco cheese
1 cup grated Manchego cheese
1 ripe Hass avocado, peeled, pitted and cut into small dice

Steps:

  • Mole: Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil and heat until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, chicken stock, chipotle and chili powders, bring to a boil and cook for 10 minutes.
  • Add the mango, raisins, tortillas and almonds and cook, stirring occasionally, until mangoes are soft and the mixture is reduced by half, about 30 minutes. Cool for 5 minutes before adding it to a blender.
  • Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat, add the honey, maple syrup, molasses, cinnamon, clove, allspice and chocolate. Cook until reduced to a sauce consistency, about 10 minutes and season with salt and pepper, to taste.
  • Onions: Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan and bring to a boil over medium heat. Cook the mixture until the sugar is dissolved. Remove from heat and let cool for 5 minutes.
  • Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
  • Preheat a grill or griddle to medium.
  • Hot dogs: Cook the hot dogs on grill or griddle until golden brown and the skin is crisp. Put in the buns and top each with some of the mole sauce, cheese, avocado and pickled red onions.

ROAST WHOLE FISH WITH CHILE, MINT AND BASIL MARINADE



Roast Whole Fish with Chile, Mint and Basil Marinade image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 7

2-pound red snapper, head on and cleaned or most any other whole fish
1 teaspoon of red pepper flakes
1 tablespoon chopped garlic
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons fresh mint
3 tablespoons fresh basil

Steps:

  • Puree all of the ingredients (except the fish) in a blender until smooth. In a dish large enough to fit the snapper, pour half the marinade over the fish. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish under the broiler momentarily to crisp the skin. Place the fish on a platter and pour the remaining marinade over the top of the fish. Serve with steamed potatoes.

WHOLE ROAST FISH WITH LEMONGRASS AND GINGER



Whole Roast Fish With Lemongrass and Ginger image

A marinade packed with aromatics, like lemongrass, ginger, shallots and scotch bonnet chile, is crushed in a mortar and pestle and spread onto a mild white fish, such as a whole branzino, in this recipe. As with most marinades, the longer you let it steep, the better. Using the mortar and pestle is optional, but a highly rewarding process - and encouraged. If you have an asanka, the grooved surface will give the marinade a unique texture, with bouquets rising from the bowl as you work. Serve the roast fish flaked off the bone, over rice or alongside a fresh green salad.

Provided by Yewande Komolafe

Categories     weekday, seafood, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds whole fish, scaled and cleaned (about 3 whole branzino)
6 tablespoons neutral oil, such as grapeseed or canola oil
1 1/2 tablespoons kosher salt (Diamond Crystal)
1 stalk lemongrass (about 2 1/4 ounces), tough outer part discarded, chopped
1 (2-inch) piece ginger, scrubbed and chopped
4 scallions, green parts sliced and white parts trimmed and left whole
1 scotch bonnet chile, with or without seeds, chopped
1 shallot, peeled and chopped
2 lemons
1/2 teaspoon ground turmeric
1/2 cup full-fat coconut milk
10 cilantro sprigs, cut crosswise

Steps:

  • Heat the oven to 425 degrees. Pat the body and inside of the fish dry, and space the fish evenly apart on an unlined sheet pan. Using a sharp knife, cut two diagonal slits, 2 inches apart, into the skin of each fish, making sure not to cut through to the bone. Repeat the slits on the other side. Drizzle both sides and the inside of the fish with 3 tablespoons oil, and season with the 1 1/2 tablespoons salt.
  • Working in batches if necessary, transfer the lemongrass to the bowl of an asanka or a mortar. Use the pestle to pound the lemongrass pieces until crushed and fragrant. Move the crushed pieces to one side of the mortar bowl or the asanka. Add the ginger pieces and repeat the pounding process until they're crushed. Combine the ginger and the lemongrass. Add the scallion greens and scotch bonnet chile. Use the pestle to crush and combine these with the lemongrass mixture. Add the shallot and zest of 1 lemon, crush and combine with the pestle. Stir in the turmeric and coconut milk. (Makes about 1 1/4 cup marinade.) Alternatively, you can do this step in a food processor. Add in the ingredients in the order listed, and pulse them all together. Stir in the turmeric and coconut milk.
  • Slice the zested lemon into 3 or 4 rounds. Spread the marinade generously over both sides of each fish and about 2 tablespoons into each cavity. Place a lemon slice, the white end of a scallion and some cilantro sprigs in each cavity. (At this point, the fish can be left to marinate for up to 30 minutes, or covered and refrigerated overnight.) Drizzle the tops of the fish with the remaining oil.
  • Roast the fish until firm and cooked through, rotating the sheet pan once halfway through the process, about 22 to 25 minutes. Slice the remaining lemon into wedges. Serve the fish over steamed rice or alongside a hearty salad, with the lemon wedges for squeezing.

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