Entree: Chile – Southern Chile – Cancato (Southern Chilean butterflied and grilled fish served over thin potato slices with onions, butter, and local seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

- 1 whole reineta or other firm white fish, butterflied, about 2 lb (900 g) usable weight after gutting and butterflying
- 2 medium potatoes, peeled and very thinly sliced, about 12 oz (340 g)
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 4 tbsp (60 g) unsalted butter or rendered pork lard
- 2 tbsp (30 ml) olive oil
- 3 cloves garlic, minced
- 1 tsp (2 g) smoked paprika (pimentón)
- 2 tsp (10 g) coarse sea salt
- 1/2 tsp (2 g) ground black pepper
- 1 lemon, juiced, about 2 tbsp (30 ml)
- 1/4 cup (15 g) fresh parsley, chopped
- Optional pebre to serve: 1 cup (160 g) diced tomato, 1/4 cup (15 g) chopped cilantro, 1 small shallot finely chopped, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) red wine vinegar, salt to taste

Instructions

1. Step 1: Preheat and prepare layers. Preheat oven to 425°F (220°C) or prepare a medium-high gas grill with a covered area. Toss potato slices with 1 tbsp (15 ml) olive oil and 1 tsp (5 g) coarse salt. Arrange potatoes in an even single layer on a large sheet of heavy-duty foil or on a cast-iron griddle; scatter sliced onion over the potatoes.
2. Step 2: Season and butterfish. Pat the butterflied fish dry. Mix softened butter or lard with minced garlic, smoked paprika, lemon juice, remaining 1 tsp (5 g) salt, and pepper. Spread half of the butter mixture over the flesh side of the fish and place the fish flesh-side down on top of the potato and onion layer. Spoon remaining butter mixture over the skin side.
3. Step 3: Cook. Fold foil to make a loose packet (if using oven) or cover the griddle and cook on the grill with a lid closed. Roast or grill for 12–18 minutes depending on thickness, until potatoes are tender and fish flakes easily with a fork. If desired, open for the last 2–3 minutes to lightly brown the top.
4. Step 4: Finish and serve. Sprinkle chopped parsley over the fish and potatoes. If using pebre, combine diced tomato, cilantro, shallot, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) vinegar and salt to taste; serve alongside. Transfer portions to plates, spoon pan juices over each serving, and serve hot.