Contramar-Style Red and Green Grilled Fish

This recipe is inspired by one of the most well-known dishes at the famous Mexico City restaurant, Contramar. The Red and Green Grilled Fish features a butterflied white fish such as snapper or branzino, grilled and brushed with two delectable chili sauces. The red sauce is a mouthwatering blend of dried ancho, guajillo, and arbol chiles, along with fresh tomatoes, onions, garlic, and lime juice, seasoned with our Cilantro & Red Onion Infused Olive Oil and Chipotle Infused Olive Oil. Meanwhile, the green sauce is a fresh and smooth combination of garlic, parsley, cilantro, and jalapeño, made with our popular Jalapeño Aromatizado Olive Oil, an oil packed with zesty jalapeño flavor. This recipe is sure to impress and satisfy with its delectable spices and heat.

Ingredients: 

Red Chili Sauce: 

1 dried ancho chili 

1 dried guajillo chili 

4 dried arbol chiles 

2 Roma tomatoes, seeded and chopped 

1/4 cup yellow onion, peeled and chopped 

4 garlic cloves, peeled and chopped 

2 tablespoons lime juice 

1/4 cup Chipotle Infused Olive Oil 

1/4 cup Cilantro & Red Onion Infused Olive Oil 

1 teaspoon achiote 

1/2 teaspoon ground cumin 

1/2 teaspoon dried oregano 

1 teaspoon Fleur de Sel 

Green Chili Sauce: 

4 garlic cloves, peeled and chopped 

1 cup fresh parsley leaves, packed 

1 cup fresh cilantro leaves, packed 

1 jalapeño, seeded and chopped 

1/2 cup Jalapeño Aromatizado Olive Oil 

1 teaspoon Fleur de Sel 

2 butterflied branzino or snapper, bones removed 

Lime wedges and fresh cilantro for garnish 

Flour or corn tortillas warmed 

Instructions 

Fill a medium saucepan 3/4 full with water, add the dried chili peppers (ancho, guajillo, and arbol) to the pan, and boil over high heat. Once boiling, remove from the heat, and set aside to steep for 15 minutes or until the peppers are soft. Once soft, drain and transfer to the bowl of a food processor. Add the tomatoes, onion, garlic, lime juice, olive oils, achiote, cumin, oregano, and salt, and blend until smooth. Transfer red chili sauce to a sealable container and refrigerate until ready to use. Wash the food processor tools and, once clean, add the garlic, parsley, cilantro, jalapeño, olive oil, and salt to the bowl, and blend until smooth. Transfer the green chili sauce to a sealable container and refrigerate until ready to use. Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Generously brush the grill grates with EVOO to keep the butterflied fish from sticking. Place the fish, skin-side up, and grill for 3 minutes or until grill marks form. Carefully flip the fish over and generously brush one side with red chili sauce and the other with green chili sauce. Continue grilling for 3-5 minutes or until the fish is cooked. Remove from the grill and garnish with lime wedges and cilantro; serve with warmed tortillas to make tasty fish tacos.