Grouper or Other Fish Steamed in its Own Juice, with Cilantro Sauce

Name: Grouper or Other Fish Steamed in its Own Juice, with Cilantro Sauce
Prep time: 40 min
Total time: 40 min
Ingredients: One 3-pound or larger grouper, red snapper, black sea bass, or other firm white fish, gilled, gutted, and scaled, head may be on or off; One 3-pound or larger grouper, red snapper, black sea bass, or other firm white fish, gilled, gutted, and scaled, head may be on or off; One 3-pound or larger grouper, red snapper, black sea bass, or other firm white fish, gilled, gutted, and scaled, head may be on or off; Salt and black pepper to taste; One 3-pound or larger grouper, red snapper, black sea bass, or other firm white fish, gilled, gutted, and scaled, head may be on or off; ½ cup chopped fresh cilantro leaves, stems reserved; ¼ cup extra virgin olive oil; Salt and black pepper to taste; ½ cup fresh lime juice; 1 small tomato, cored and chopped; 2 garlic cloves, minced; 1 small onion, chopped

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This is an interesting technique: the fish is oven-steamed, with just a tiny bit of liquid, thus retaining all of its own juices. Traditionally the packages would be made with banana or other large leaves, and they would be buried in hot ashes. Foil is much more convenient, if not quite as interesting or flavorful.

If you make this with fillets, the cooking time will be under 10 minutes. Serve this with Peasant-Style Potatoes and a lightly dre

Ingredients

Fish course
Pescatarian
Gluten-free
South America

Ingredients

Method