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Whole Baked Rock Fish
An easy and impressive dinner
1 3 lb. dressed whole rock fish (including head and tail) 2 teaspoon cornstarch 2 tablespoons brown sugar 2 green chili peppers, rinsed, seeded, and chopped 1/2 cup plus 3 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing 1 lemon, thinly sliced Cilantro
Rinse fish; pat dry. Score fish with 6 diagonal cuts on each side, slicing almost through to the bone. Place fish into an oven proof pan that is just large enough to hold it. Pour 3 tablespoons Jaipur Lemon Grass-Ginger-Garlic Dressing over fish, turn to coat. Bake at 475oF. for 15 to 18 minutes or until fish is golden and flakes.
While fish is baking combine brown sugar and cornstarch; add 1/2 cup Jaipur Lemon Grass-Ginger-Garlic Dressing. Cook, stirring constantly, until thickened and bubbly. Stir in green chili peppers; heat through. Keep warm.
Using two spatulas carefully transfer the cooked fish to serving platter; spoon sauce over top. Arrange lemon slices around fish, garnish with cilantro.
Wine suggestion: Merlot, Riesling
Serves 4-6 |
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