The magnificent true red snapper is a Gulf coast fish, but other species abound all along Mexico's Pacific coast and are prepared in myriad ways. This unusual version has an orange sauce that gives the fish a tangy flavor. A slice of olive can be used to replace the eye if the appearance is a bother. *"Arroz verde con rajas" makes a pleasant accompaniment.
1 red snapper, about 4 lb (2kg), cleaned
2 cloves garlic, crushed
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 cups (16 fl oz/500 ml) orange juice
1/3 cup (3 oz/90 g) grated onion
1 cup (8 fl oz/250 ml) thick cream
1 orange, sliced
- Rub the fish with the lime juice and crushed garlic. Season with the salt and pepper and let stand for 1 hour.
- Preheat the oven to 375ºF (190ºC). Place the fish in a greased baking dish and cover with the orange juice. Sprinkle with the grated onion.
- Bake, uncovered, basting frequently with the pan juices, for 35 minutes or until the fish flakes easily when it is pierced with a fork.
- Remove the fish from the oven and cover it with the cream. Garnish with orange slices and serve.