Roasted Red Snapper with fresh
Green Chile Cilantro Pesto

SERVES 6

1 whole red snapper about 2 – 2 ½ pounds,
cleaned and scaled
½ cup lime juice
½ teaspoon grated lime zest
2 tablespoons vegetable oil
Salt to taste
1 cup green chili cilantro pesto ( recipe follows)
2 tablespoons fresh lime or lemon juice

Preheat the oven to 400 °F.

Score the skin of the fish in a diamond pattern. In a shallow pan combine lime juice, lime zest, 1 tablespoon of oil and salt.b. Rub the fish all over with the lime mixture, then with the salt. Rub 1 cup of the pesto mixture into the slits and put the remainder in the fish’s cavity.

Lay the fish on the foil pour on the remaining 1 tablespoon oil and spread it over the top of the fi sh. Lightly coat a shallow baking dish with cooking spray. Wrap aluminum foil fairly tightly around the fish: use another piece of foil if necessary to ensure that the package is well sealed. Place it in a baking dish. Bake for about 30 minutes; time will depend on the
size and thickness of the fish.

To test, peel back the foil a little and press on the fl esh at the thickest part of the fi sh. It should yield a little and feel soft. The other test is to unwrap more of the fi sh and test the texture of the fl esh: if the fl akes with a fork, it is cooked. Serve the fi sh warm on a platter, with extra pesto alongside as a condiment. Serve by lifting sections of the top fillet off the bone; when the fi rst side is finished, flip the fish over to serve the second fillet.

Drizzle all excess pan juices on top of the fish.