Grill out this summer with a great recipe from Chef Danny Mena, Hecho en Dumbo, New York City.
Pescado a la Talla
Cilantro Rub
1 bunch cilantro
Half an onion
2 cloves of garlic
1 jalapeño
Juice from 1 lime
2 Tbsp mayonnaise
Chipotle Rub
Half cup orange juice
1 x canned chipotle
2 Tbsp mayonnaise
Puree each rub separately in food processor.
Use a whole fish, preferably a red snapper or whatever is fresh and available and ask the fishmonger to butterfly the fish.
Rub 1 filet with the cilantro rub and the other filet with the chipotle rub.
Place on a hot grill skin side up and cook for five minutes depending on the thickness, then flip and cook for another 10–15 minutes skin side down.
Cherry Tomato Salad
1 pint of cherry tomatoes cut in half
1 Tbsp cider vinegar
1 charred red onion
1 tsp salt
Pepper to taste
Cut the red onion in half and set on the grill for 15 minutes. Then flip over the two sides and cook for another 10 minutes. This will give you an onion that will have three textures, raw, cooked and charred, which will add nice balance to the salad. Remove from the grill and let stand for 10 minutes to cool. Then cut red onion into thin slices.
Then mix the cherry tomatoes with the vinegar, salt, and onion and season with pepper to taste.
Serve the fish skin side down and top with the Cherry Tomato Salad.
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