- A 3-to 3½-pound (1.35 to 1.575 kg) red snapper
- 1 scant teaspoon salt
- Freshly ground pepper
- 1½ cups (375 ml) thinly sliced white onions
- 1/3 cup (85 ml) fresh lime juice
- 1/3 cup (85 ml) olive oil
- 3 jalapeño chiles en escabeche
- 3 tablespoons juice from the chile can
- 2 cups (500 ml) roughly chopped cilantro
- Have the fish cleaned, leaving the head and tail on.
- Prick the fish well on both sides with a coarse-tined fork, and rub it with the salt and pepper. Place the fish onto a baking dish with half the onions underneath and the rest on top. Pour the lime juice over it and set it aside for about 1 hour, turning it over once during that time.
- Preheat the oven to 350°F (180°C).
- Cover the dish and bake the fish for about 15 minutes on each side.
- Add the rest of the ingredients and continue cooking the fish, covered, until it is just cooked, basting it from time to time with the juices in the dish-about 20 minutes.