The magnificence of a beautifully presented cooked whole fish is experienced far too infrequently today. Most people prefer the convenience of fillets, but fish has so much more flavor when cooked whole. Wrapping the fish in foil is a simple, effective way to lock in the juices.
·In this beautiful dish, a whole snapper is roasted in foil with vegetables and mojo verde, a version of the classic citrusy, garlicky Cuban sauce. You'll have a lot of the versatile mojo left over, and it can be stored in the fridge for up to a month. Van Aken likes it on grilled burgers and also mixes it with sour cream as a dip.
·This dish can easily be adapted for the grill. Says Van Aken, "You are essentially using the grill as an oven. Burn a large amount of coals just until they turn white, then 'bank' them to one side to provide indirect heat, and place the foil-wrapped fish on the other side. Be sure to add the fish as soon as the coals have turned white, or they will burn down too much before the fish has finished cooking. Put the grill cover on, but keep the top and bottom air vents open. As the coals begin to burn down, you can spread them out to provide more even heat, then quickly replace the cover. Cooking times will vary widely, so you must use an instant-read thermometer. Cook the fish until the internal temperature is 130° F."
·The mojo calls for roasted garlic mash, made by cooking whole heads of garlic with thyme and olive oil. The oil will be imbued with complex flavor and can be used in many recipes, including the red mole for Van Aken's Grill-Roasted Rack of Lamb in Red Mole .
