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.
- 2 tbsp. minced jalapeños
- 4 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
- Combine jalapeños, Worcestershire, tomatoes, and onion in a bowl; season with salt and pepper, and set pico de gallo aside. Heat broiler to high.
- 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.