Name: Bilbao-Style Red Snapper
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 1 (2- to 2 1/2-lb) whole snapper, including head and tail, cleaned and butterflied but not boned by fishmonger, leaving bones attached on one side; 1/3 cup plus 1 teaspoon extra-virgin olive oil; 3/4 teaspoon salt; 6 large garlic cloves; 3 1/2 tablespoons red-wine vinegar

Annuska Angulo Rivero of Mexico City, Mexico, writes: "This recipe was originally for besugo, a fish popular in Bilbao but not easily found in Mexico. I use red snapper instead. Be sure to eat this with lots of good bread to mop up the sauce.

Using a fruity olive oil makes this dish incredibly flavorful.

Recipe notes

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