Recipe

		Pescado en verde
		Serving Size - 8
		Prepared By - Tom
		Recipe Rating	Printer Friendly Recipe

4 tablespoons butter, at room temperature

2 cloves garlic, crushed

1 whole red snapper or snook, about 5 pounds, cleaned and scaled

salt and pepper to taste

SAUCE:

3/4 cup roughly chopped hoja santa, also called acuyo

1 cup cilantro leaves

1/2 cup epazote leaves

1 garlic clove

1/2 medium onion, roughly chopped

2 serrano chiles, seeded if desired

2 cups chicken broth

3/4 cup olive oil

Preheat oven to 350°. Mix the butter and crushed garlic, spread the mixture all over the outside of the fish, and salt and pepper the fish to taste. Place the whole fish in a large baking dish. Place all remaining ingredients in a blender and puree. Pour the pureed sauce over the fish and bake until the fish flakes easily when pierced with a fork. This is good served with white rice to soak up some of the sauce