Whole Chilipepper Rockfish with Adobo Marinade, Fennel Salad, and Chimichurri Sauce

Step 1

Fish needs to be cleaned and bones out, leaving only the tail to hold the two sides (filets) together. Set aside.

Step 2

Cover the fish with fresh adobo marinade on both sides.

Step 3

Place the fish between the two wire racks. Add the half lemon to cook as well.

Step 4

Cook at around 450 F for 4 minutes on each side or until golden brown.

Step 5

After the fish is fully cooked, place the cooked fish on a serving platter of your choice. Finish with the fennel salad, lemon, and chimichurri sauce on the side.

Step 6

In a pot, combine guajillo chilis, onion, garlic, and tomatoes. Add only enough water to barely submerge the ingredients. Bring it to a boil until all items are softened.

Step 7

Transfer to a blender, including the reserve water and chipotle paste.

Step 8

Blend until smooth. Add salt and pepper, and emulsify with the oil until smooth. Taste and adjust seasoning. Set aside to use on the fish.

Step 9

Gather (pre-measure) all the ingredients in separate containers.

Step 10

In a large enough container, add all the ingredients and mix with a hand blender until smooth.

Step 11

Add salt and pepper to taste. Set aside to serve in a small container on the plate as a garnish, or for adding to the cooked fish during presentation.

Step 12

Slice thin the fennel and radish. Strip parsley leaves off of the stalks.

Step 13

Season with salt, pepper, and olive oil. Set aside.

Step 14

Add a portion of the salad to the top or side of the cooked fish as a garnish when serving. (See video for an example of this.)