Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde

Preparation Preheat the oven to 400 degrees. In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool. Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom. Lay the potatoes in the boat in one layer, and season with salt and pepper. With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the mojo verde on top of the fish. Lay the tomatoes on top of it and spoon the rest of the mojo on them. Spoon on the caramelized onions. Pour the wine around the fish. Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet. Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish. (The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped.) Serve with lemon wedges and, if you like, extra mojo verde on the side. Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc. Chef Norman Van Aken shares his tips with Epicurious:·In this beautiful dish, a whole snapper is roasted in foil with vegetables and mojo verde, a version of the classic citrusy, garlicky Cuban sauce. You'll have a lot of the versatile mojo left over, and it can be stored in the fridge for up to a month. Van Aken likes it on grilled burgers and also mixes it with sour cream as a dip. ·This dish can easily be adapted for the grill. Says Van Aken, "You are essentially using the grill as an oven. Burn a large amount of coals just until they turn white, then 'bank' them to one side to provide indirect heat, and place the foil-wrapped fish on the other side. Be sure to add the fish as soon as the coals have turned white, or they will burn down too much before the fish has finished cooking. Put the grill cover on, but keep the top and bottom air vents open. As the coals begin to burn down, you can spread them out to provide more even heat, then quickly replace the cover. Cooking times will vary widely, so you must use an instant-read thermometer. Cook the fish until the internal temperature is 130° F." ·The mojo calls for roasted garlic mash, made by cooking whole heads of garlic with thyme and olive oil. The oil will be imbued with complex flavor and can be used in many recipes, including the red mole for Van Aken's Grill-Roasted Rack of Lamb in Red Mole . Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.

Preparation Preheat the oven to 400 degrees. In a large sauté pan, heat 1 tablespoon of the olive oil and the butter over medium-high heat. When the butter foams, add the onions, stirring to coat, and season with salt and pepper. Cook for 8 to 12 minutes, stirring occasionally, until golden. Let cool. Stack two pieces of aluminum foil that are large enough to wrap the fish in on top of one another. Fold up the sides of the foil so that it resembles a little boat. Pour the remaining 2 tablespoons olive oil into the boat and spread it over the bottom. Lay the potatoes in the boat in one layer, and season with salt and pepper. With a sharp knife, make slashes in one side of the fish about 1 1/2 inches apart, going almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the mojo verde on top of the fish. Lay the tomatoes on top of it and spoon the rest of the mojo on them. Spoon on the caramelized onions. Pour the wine around the fish. Fold the foil over to enclose the fish, crimping the edges to seal and set on a baking sheet. Roast the fish for about 1 hour, or until cooked through (carefully open the foil to check: the fish should flake easily when tested with a fork); cooking times can vary significantly depending on the thickness and type of fish. (The baked fish can be kept warm, and still retain its moisture, for up to 30 minutes if kept wrapped.) Serve with lemon wedges and, if you like, extra mojo verde on the side. Recommended wine: A wine with soft acidity and sweetness, such as a Vouvray or an American Pinot Blanc. Chef Norman Van Aken shares his tips with Epicurious:·In this beautiful dish, a whole snapper is roasted in foil with vegetables and mojo verde, a version of the classic citrusy, garlicky Cuban sauce. You'll have a lot of the versatile mojo left over, and it can be stored in the fridge for up to a month. Van Aken likes it on grilled burgers and also mixes it with sour cream as a dip. ·This dish can easily be adapted for the grill. Says Van Aken, "You are essentially using the grill as an oven. Burn a large amount of coals just until they turn white, then 'bank' them to one side to provide indirect heat, and place the foil-wrapped fish on the other side. Be sure to add the fish as soon as the coals have turned white, or they will burn down too much before the fish has finished cooking. Put the grill cover on, but keep the top and bottom air vents open. As the coals begin to burn down, you can spread them out to provide more even heat, then quickly replace the cover. Cooking times will vary widely, so you must use an instant-read thermometer. Cook the fish until the internal temperature is 130° F." ·The mojo calls for roasted garlic mash, made by cooking whole heads of garlic with thyme and olive oil. The oil will be imbued with complex flavor and can be used in many recipes, including the red mole for Van Aken's Grill-Roasted Rack of Lamb in Red Mole . Reprinted with permission from New World Kitchen by Norman Van Aken. © 2001 HarperCollins Publishers, Inc.