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CHELSIE CRAIG FOR THE WALL STREET JOURNAL|, FOOD STYLING BY PEARL JONES|, PROP STYLING BY SOPHIE STRANGIO

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CHELSIE CRAIG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY SOPHIE STRANGIO

Table of Contents

Ingredients

  • 1 whole red snapper (about 2 pounds), scaled and cleaned
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, finely grated
  • 2 teaspoons finely grated fresh turmeric
  • 1 tablespoon finely grated fresh ginger
  • 4 thinly sliced scallions, white and green parts separated
  • ½ teaspoon Aleppo pepper (optional)
  • ½ teaspoon ground fenugreek (optional)
  • 1 teaspoon dried oregano, preferably Mexican
  • ⅓ cup palm or canola oil
  • ½ green mango, peeled and coarsely grated or minced
  • 1½ tablespoons minced chives
  • 1½ tablespoons minced mint
  • 2½ tablespoons minced cilantro
  • Juice and finely grated zest of 2 lemons
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons olive oil

Directions

  1. Dry fish well and cut 3 diagonal slits into thickest parts of fillets on both sides. Season with salt and set aside.
  2. With a mortar and pestle or food processor, smash garlic, turmeric, ginger, scallion whites, Aleppo pepper, fenugreek, oregano and 1½ tablespoons palm oil. Add a pinch of salt and pepper and blend to form a uniform, spreadable paste. Rub paste all over fish and set aside to marinate.
  3. Squeeze any excess water from grated mango. In a small bowl, mix mango with chives, mint, cilantro, lemon zest, 2 tablespoons scallion greens and red pepper flakes. Stir in olive oil and season with salt to taste. Set sauce aside.
  4. Pour remaining palm oil into a large cast-iron pan over medium heat. Once oil is hot and shimmering, lay in fish and fry until exterior crisps and flesh easily flakes, 5-8 minutes per side.
  5. Remove fried fish from pan and drizzle with lemon juice. Serve with sauce on the side or spooned overtop.

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