Entree: Mexico – Guerrero – Relleno de Cuche (A Guerrero-style whole coastal fish stuffed with a seasoned seafood and herb filling, wrapped and roasted)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 2 whole cuche or small red snapper, approx. 1.5 lb (680 g) each, scaled, gutted and rinsed
- 8 oz (225 g) raw shrimp, peeled, deveined and coarsely chopped
- 1/2 cup (60 g) stale white bread crumbs
- 1 egg, approx. 50 g, beaten
- 1 small white onion, finely chopped, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1 small poblano pepper, seeded and finely chopped, approx. 3 oz (85 g)
- 3 dried guajillo chiles, stems and seeds removed
- 1/4 cup (60 ml) hot water (for rehydrating chiles)
- 1/4 cup (60 ml) fresh orange juice
- 2 tbsp (30 ml) olive oil, plus additional for brushing
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- Freshly ground black pepper to taste
- Banana leaves or foil for wrapping (enough to wrap each fish)
- Lime wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). If using banana leaves, soften them over a flame or in hot water so they are pliable.
2. Rehydrate the guajillo chiles in 1/4 cup (60 ml) hot water until soft, about 10 minutes; drain and purée with 1 clove garlic and 2 tbsp (30 ml) orange juice to make a smooth chile paste.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil and sauté the chopped onion, remaining garlic clove, and poblano until softened, about 4–5 minutes; cool slightly.
4. In a bowl combine the chopped shrimp, sautéed onion mixture, bread crumbs, beaten egg, chile paste, remaining 2 tbsp (30 ml) orange juice, chopped cilantro, ground cumin, 1 tsp (5 g) salt and a few grinds of black pepper. Mix until cohesive but not overly wet; adjust seasoning.
5. Pat the fish dry and season the cavities and exterior lightly with salt and pepper. Spoon the stuffing into the cavity of each fish, pressing gently to fill but not overstuff. Secure the openings with skewers or toothpicks.
6. Brush each fish lightly with oil, place on a banana leaf, wrap snugly and fold edges to seal (or wrap tightly in foil if banana leaves are unavailable).
7. Place the wrapped fish on a baking sheet and roast in the preheated oven for 35–45 minutes, until the fish is cooked through and flakes easily (internal temperature about 145°F / 63°C).
8. If you like a bit of char, unwrap the fish carefully and broil 2–3 minutes to lightly brown the skin.
9. Transfer to a platter, remove skewers, garnish with fresh cilantro and lime wedges, and serve hot with warm corn tortillas or rice.