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
Yield: makes 4 servings
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; Salt and black pepper to taste; 1/2 cup fresh lime juice; 1/2 cup chopped fresh cilantro leaves, stems reserved; 1/4 cup extra virgin olive oil; 2 garlic cloves, minced; 1 small onion, chopped; 1 small tomato, cored and chopped

December 14, 2011

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 (page 477) and a lightly dressed vegetable.

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