Dinner

Whole Roasted Huachinango in Chimichurri de Ají Verde with Charred Lime

Name: Whole Roasted Huachinango in Chimichurri de Ají Verde with Charred Lime
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Ingredients: 1 whole huachinango (2.5–3 lb), gutted and scaled; 4 ají verde chiles, seeded; 1 cup cilantro leaves, packed; ½ cup mint leaves, packed; 4 garlic cloves; ½ cup extra-virgin olive oil; 3 tbsp red wine vinegar; 3 limes, halved; 2 tbsp kosher salt, divided; 1 tsp cracked black pepper; 2 lemons, thinly sliced (for stuffing); 6 fresh thyme sprigs

A whole huachinango (red snapper) roasted until the skin crisps and flesh stays impossibly tender, blanketed in a vibrant, garlicky chimichurri verde made with ají verde, cilantro, mint, and red wine vinegar. Charred limes squeezed over release an almost caramelized sweetness—a showstopping autumn feast.

540cal 2gprotein 17gcarbs 55gfat 15min prep 28min cook 2serves

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