Fish in Foil with Sweet Onions, Tomatoes and Mojo Verde

My husband never ceases to amaze us with his mouthwatering meals and last night was no different. He got this fantastic recipe off epicurious.com and in addition to it's visually striking presentation, was one of the best dinners we've had to date (and there have been a lot!). The recipe for this dish calls for red snapper. Unfortunately my husband wasn't able to get some where he went so he bought grouper instead. Which was equally delicious. I can't rave enough about this meal, you just have to try it. And if you're lucky enough to have some of the potatoes and onions leftover, they go great with eggs for breakfast topped with the salsa.


We paired this meal with a delicious new chardonnay from the Niagara Peninsula – Sibling Rivalry, Henry of Pelham. I highly recommend it.

What you’ll need
3 tablespoons pure olive oil
2 tablespoons unsalted butter
2 medium red onions, sliced
Kosher salt and freshly ground black pepper to taste
1 pound medium red potatoes, scrubbed and cut into 1/4-inch-thick slices
One 4-pound snapper, gutted, scaled, and pectoral gill cut out (but tail left on; ask your fishmonger to do this) or you can do what we did and get a very large filet
1/4 cup Mojo Verde (see below for ingredients), plus extra for serving if desired
1 pound ripe tomatoes, sliced
1/4 cup dry white wine
Lemon wedges for garnish

Mojo Verde:
2 large poblano peppers
8 ounces tomatillos, papery husks and cores removed, and rinsed
Canola oil
1/2 cup virgin olive oil
1 tablespoon Spanish sherry vinegar
1/4 cup roasted garlic
1/2 teaspoon kosher salt
2 teaspoons toasted and ground cumin seeds
1/2 teaspoon freshly ground black pepper


Tomatillos are the key ingredient in this alluring green sauce.

What to do

Preheat the oven to 400 degrees. (We actually put this on the barbecue instead.)

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.

If you're using a whole fish:

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.

If you're using just the filet like we did, all you have to do is 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.

Mojo Verde:
Preheat the oven to 350 degrees. Lightly rub the poblanos and tomatillos with canola oil. Place on a baking sheet , and roast for 20 minutes. Put the poblanos in a bowl, cover tightly with plastic wrap, and let stand for about 15 minutes. Set the tomatillos aside to cool.

Peel the poblanos and remove the stems and seeds.

Combine all of the ingredients in a food processor and puree until fairly smooth. Refrigerated, this will keep for up to 1 month.