Fresh red snapper (skin on) in a tomitillo nage and garnished lime and herb salad
red snapper (skin on), tomatillo , garlic, shallots, jalapeno, cilantro, fish stock
the nage can be made ahead, but the fish must be seared al minute, combine the ingredients for the nage (except the seafood stock) on a baking tray and place in a 400F oven and roast until tender. place all the ingredients in a blender and blend with seafood stock
If you know how to filet fish GREAT!!!! if not, no problem; your local seafood market can cut up 6 oz. portions for you.
score the skin and sear the fish skin side down until crispy,
ladle the nage into a bown and place the seared fish skin side up and garnish with fresh cilantro... ENJOY!!!