Pompano En Salsa Verde

Recipe Ingredients

2		Pompano (1 1/4 to 1 1/2 lb ea) - scaled and gutted,
		With heads and tails left on
		(or substitute paloma, or one 4-pound
		Striped bass)
5		Peppercorns
1 tablespoon	15ml	Cumin seeds
1/2 teaspoon	2.5ml	Salt
		Juice of a large lime
		Salsa Verde
2		Garlic cloves - sliced
1/2		Green pepper - stemmed, seeded,
		And coarsely chopped
1		Serrano chile - stemmed, seeded,
		And coarsely chopped
1/2		Cilantro, leaves only - coarsely chopped
1/2		Flat-leaf parsley, leaves only - coarsely chopped
6		Green onions - trimmed, and
		Coarsely chopped
1		Oregano
1 tablespoon	15ml	Mild white vinegar
1 lb	454g / 16oz	Green (unripe) tomatoes - cored, and
		Coarsely chopped
1/3 cup	78ml	Water
1/2 teaspoon	2.5ml	Salt
4 tablespoons	60ml	Extra-virgin olive oil

Recipe Instructions

In a mortar and pestle or a coffee grinder reserved for grinding spices, grind the peppercorns, cumin seeds, and salt until fine. Transfer the spices to a small bowl and add the lime juice. Prick the fish all over with a fork and rub the seasoning paste well into the skin. Set the fish in an ovenproof dish and leave to marinate at room temperature for about 1 hour, loosely covered.

Preheat the oven to 300 degrees.

In a mortar and pestle or a blender, combine the garlic, green pepper, green onions, oregano, vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift up the fish in their dish and scatter 2 tablespoons of the olive oil underneath each one. Drizzle the remaining oil over the top of the fish and rub it in. Spoon the salsa verde over the top. Cover the dish and cook the fish in the oven for 20 minutes, then carefully turn it over and baste with the sauce. Cover again and cook for 15 to 20 minutes more. Serve warm.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6233 broadcast 04-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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