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

Chef Jose Fernandez
Print Recipe
Course Main Dish, Seafood
Servings 2 - 4 Servings

Equipment

  • 1 Forno Bravo oven of your choice
  • 1 Oven tray or Cast Iron Skillet
  • 1 Pastry Brush
  • 2 Wire Racks

Ingredients
  

FISH COMPONENT

  • 1 Ea Local Whole Chilipepper Rockfish - Around 3 to 4 pounds
  • 1/2 Cup Adobo Marinate - See below
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt - To taste
  • Pepper - To taste
  • 1 Serving Chimichurri Sauce - See below
  • 1/2 Ea Fresh Lemon

ADOBO MARINADE

  • 1/2 Ea Guajillo Chili
  • 1 Ea Yellow Onion
  • 5 Ea Garlic Cloves
  • 4 Ea Large Tomatoes
  • 2 Tbsp Chipotle Paste
  • 1 tsp Salt
  • Pepper - To taste
  • 1/2 Cup Extra Virgin Olive Oil

CHIMICHURRI SAUCE

  • 1 Tbsp Parsley - Chopped
  • 1 Tbsp Cilantro - Chopped
  • 1 tsp Oregano - Chopped
  • 1/4 Ea Fresh Jalapeno - no seeds - Chopped
  • 1/4 Ea Shallot - Finely chopped
  • 2 Ea Garlic Cloves - Chopped
  • 1 tsp Chili Flakes
  • 1 Tbsp Red Wine Vinegar
  • 1/2 Cup Extra Virgin Olive Oil

FENNEL SALAD

  • 1 Ea Fresh Fennel - Thinly sliced (white bulb)
  • 6 Ea Fresh Parsley Leaves - Removed from the stalk
  • 1 Ea Radish - Thinly sliced
  • Salt - To taste
  • Pepper - Freshly ground
  • Extra Virgin Olive Oil - Drizzle

Instructions
 

FISH COMPONENT

  • Fish needs to be cleaned and bones out, leaving only the tail to hold the two sides (filets) together. Set aside.
  • Cover the fish with fresh adobo marinade on both sides.
  • Place the fish between the two wire racks. Add the half lemon to cook as well.
  • Cook at around 450 F for 4 minutes on each side or until golden brown.
  • 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.

ADOBO MARINADE

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

CHIMICHURRI SAUCE

  • Gather (pre-measure) all the ingredients in separate containers.
  • In a large enough container, add all the ingredients and mix with a hand blender until smooth.
  • 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.

FENNEL SALAD

  • Slice thin the fennel and radish. Strip parsley leaves off of the stalks.
  • Season with salt, pepper, and olive oil. Set aside.
  • 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.)