I love fish and seafood dishes. Putting pico de gallo on this dish just made it even more exciting. This will be great for a weeknight meal. Thanks for sharing it!
Aug 9, 2012
Pescado Encarcelado (Fish Stuffed with Pico de Gallo)
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well. This recipe first appeared in our August/September 2012 issue with Beth Kracklauer's article In Full Bloom.
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Credit: Todd Coleman
INGREDIENTS
2 tbsp. minced jalapeños4 tsp. Worcestershire sauce
2 plum tomatoes, cored and finely chopped
1 medium white onion, minced
Kosher salt and freshly ground black pepper, to taste
2 (1-lb.) whole red snappers, cleaned and butterflied
1 lime, cut into 4 wedges
INSTRUCTIONS
1. Combine jalapeños, Worcestershire, tomatoes, and onion in a bowl; season with salt and pepper, and set pico de gallo aside. Heat broiler to high.2. Place each fish, backbone side down, on a 12" x 12" square of foil, and crimp foil around bottom of fish to form a canoe shape. Season fish with salt and pepper, and divide pico de gallo between fish cavities. Transfer fish packets to a rimmed baking sheet, and broil until fish is cooked through and charred at the edges, about 15 minutes. Serve fish with lime wedges for squeezing over before eating.
 Recipe - Saveur.com){kind=link}