RED SNAPPER TACOS WITH TOMATILLO SALSA

Red Snapper Tacos With Tomatillo Salsa image

These tacos are best served fresh, but can be wrapped in foil and held in a warm oven.

Provided by Florence Fabricant

Time 1h15m

Yield 4 servings, 6 as an appetizer

Number Of Ingredients 14

Ingredients

2 teaspoons cumin seeds
Salt
1/4 teaspoon cayenne or to taste
2 cloves garlic, sliced
3 tablespoons extra virgin olive oil
1 whole red snapper, about 2 1/2 pounds, cleaned
1 to 2 Serrano chiles
1 1/2 pounds fresh tomatillos, husked
1 thick slice red onion
1/2 cup coarsely chopped cilantro
1/4 teaspoon ground allspice
Juice of 1 lime
10 to 12 soft corn tortillas for tacos
1/2 cup sour cream

Steps:

Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil. Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each side. Use half the spice paste to rub into slashes and cavity of fish. Set aside 30 minutes to 1 hour.
Heat broiler. Broil chiles, tomatillos and onion until browned. Remove stems and seeds from chiles, and skin and cores from tomatillos. Place in food processor with broiled onion, cilantro and remaining spice paste. Pulse until fairly fine. Add allspice, remaining olive oil and salt to taste. Set aside.
Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake 15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to serve, up to 45 minutes more. Peel off skin, remove bones and place chunks of fish on serving platter. Drizzle with juice of lime. Steam tortillas or microwave them for 1 minute, wrapped in damp paper towels.
To serve, spread a little salsa on tortillas, add pieces of fish, more salsa and dollop of sour cream. Roll to enclose.

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 24 grams, Fiber 8 grams, Protein 65 grams, SaturatedFat 6 grams, Sodium 1366 milligrams, Sugar 9 grams