Weakfish Roasted With Tomato And Cilantro
- 1 whole weakfish - (3 to 4 lbs) scaled and gutted, with the head on or off
- Salt to taste
- Freshly-ground black pepper to taste
- Olive oil as needed
- 1 cup minced green and white parts of scallions
- 1 teaspoon minced garlic
- 1 cup minced fresh cilantro (coriander)
- 3 cups diced seeded tomatoes
- (canned are fine; drain them first)
- 1/2 cup dry white wine
Preheat over to 450 degrees. Cut three or four vertical gashes on each side of the fish, then sprinkle it with salt and pepper. Brush a baking pan with olive oil and lay the fish on it.
Mix together all but 1 tablespoon of scallions, the garlic, 3/4 cup of the cilantro and the tomatoes and season with salt and pepper. Stuff the fish with half of this mixture and spread the rest over the top. Pour the wine around the fish.
Roast for 20 to 30 minutes, basting occasionally with the pan juices. The fish is done when it begins to flake and is opaque clear to the bone. (Bear in mind that weakfish is slightly pink, so don't expect it to become stark white. Remember, too, that it flakes and overcooks easily.)
Spoon the remaining pan juices over the fish and garnish with reserved scallions and cilantro.
This recipe yields 4 servings.
Substitutions: Whole bluefish, grouper, mackerel, striped bass, sea bass or red snapper