Fish Recheado

Step 1

Place the green chiles, grated coconut, garlic cloves, and 0.5 teaspoon salt into a blender or food processor.

Step 2

Blend until the mixture becomes a smooth, bright green paste, about 1–2 minutes. If it looks too dry, add 1–2 tablespoons water and blend again.

Step 3

Pat both fish dry with paper towels, rubbing gently on all sides inside and out to remove excess moisture.

Step 4

Make 2–3 diagonal slits (about 1/4-inch deep) on each side of both fish, cutting from the head toward the tail at a 45-degree angle so the paste can reach inside.

Step 5

Divide the green paste in half; stuff one half inside the belly cavity of each fish, spreading with your fingers to coat the inside evenly.

Step 6

Rub the remaining paste onto the outside of both fish, pressing it into the skin and the slits you made so it coats completely.

Step 7

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Place both fish skin-side down into the hot oil carefully to avoid splashing; you should hear a loud, steady sizzle immediately.

Step 9

Cook the fish skin-side down without moving them for 6–7 minutes, until the skin turns golden and crispy and lifts easily from the pan with a spatula.

Step 10

Flip both fish gently using a wide spatula, supporting the belly with your other hand so it does not break apart.

Step 11

Cook on the second side for 3–4 minutes, until the flesh flakes easily when pressed gently with a fork and the interior temperature reaches 145°F at the thickest part.

Step 12

Slide both fish onto a serving plate and sprinkle with a pinch of salt and black pepper to taste.