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Table of Contents
- 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
- Dry fish well and cut 3 diagonal slits into thickest parts of fillets on both sides. Season with salt and set aside.
- 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.
- 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.
- 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.
- Remove fried fish from pan and drizzle with lemon juice. Serve with sauce on the side or spooned overtop.
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