@cheffinwithzach: This dish takes inspiration from one of the signature plates at Mexico City’s iconic restaurant, Contramar. The dish features a whole butterflied red snapper, grilled and served with two contrasting sauces spread over each half. One side is coated in a smoky, spicy red adobo; the other covered in a bright, garlicky green parsley sauce. It’s cooked over a wood-fired grill until lightly charred and served whole, perfect for sharing. Here, I kept the split-sauce concept but brought in North African flavors. The “red sauce”, a smoky, spicy blend that has cherry tomatoes and harissa paste; the green, a bold, herby, and deeply savory (thanks to the anchovies) chermoula. Instead of grilling over wood fire (if you have the option, go for it), I designed this version to be totally doable at home. To achieve that crisp, slightly charred result, I start by searing the fish skin-side in a hot pan, then finish under the broiler. On my website, I go more in-depth on this recipe from best practices for selecting fish, tools I use, and how to get that skin crisp as glass. www.cheffinwithzach.com (in bio).

Zachary Neman

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Region: US

Sunday 08 June 2025 15:48:21 GMT