Roasted Sarandeado Style Whole Snapper with Poblano Rice

My panga guy brought in a bunch of really nice snapper the other day. Snapper is always good, but I went in search for something new!
I found this recipes on They are from Chef Marcela Valladolid. I was looking at the reviews and many said you must have the Poblano rice with the fish. It was excellent. I know I will be making both again.
The only thing I changed was instead of the tomato bouillon, we topped the fish with some fresh sliced tomatoes from our garden.

Roasted Sarandeado-Style Whole Snapper
Recipe courtesy Marcela Valladolid
Prep Time: 20 min
Inactive Prep Time:
Cook Time: 25 min
Level: Easy
Serves: 2 servings

8 tablespoons (1 stick) cold unsalted butter, cubed, divided
1 1/2 to 2 pounds whole Thai snapper, cleaned, head and tail intact
Salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon tomato bouillon
1 teaspoon bottled hot sauce (recommended: Huichol)
2 limes, halved, plus additional for serving
1 orange
6 (6-inch) corn tortillas
Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with 2 tablespoons butter.
Butterfly the fish by cutting almost in half horizontally and opening like a book. Carefully cut and remove the spine. Place the fish, skin-side down, on the foil. Roll up the edges of the foil to come close to the edge of the fish to prevent the juices from spilling onto the baking sheet. Sprinkle the fish with salt and pepper. Sprinkle the fish with the garlic powder and then with the tomato bouillon. Drizzle the fish with the hot sauce and then squeeze the limes over. Cut and squeeze the orange juice all over the fish. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish. Dot the fish with the remaining butter.
Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes. Serve with warm tortillas to make tacos and lime wedges for squeezing over the fish.

Recipe courtesy Marcela Valladolid
Prep Time:10 min
Inactive Prep Time:10 min
Cook Time:50 min
Level: Easy
Serves:4 to 6 servings

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken broth, plus more if needed
1 cup long grain rice
Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool.
Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste.
Meanwhile, clean the skillet, place over medium heat and add the remaining 1 tablespoon oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.


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