Dinner
Whole Roasted Huachinango in Chimichurri de Ají Verde with Charred Lime
A whole huachinango (red snapper) roasted until the skin crisps and flesh stays impossibly tender, blanketed in a vibrant, garlicky chimichurri verde made with ají verde, cilantro, mint, and red wine vinegar. Charred limes squeezed over release an almost caramelized sweetness—a showstopping autumn feast.
540cal per serving
2gprotein
17gcarbs
55gfat
15min prep 28min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Roasted Vegetables Recipe 45 min
- Buddha Bowl Recipe 55 min
- Chimichurri Recipe 10 min
- Roasted Brussels Sprouts Recipe 35 min
- Roasted Carrots Recipe 38 min
- Carne Asada Recipe 35 min
- Vegetable Soup Recipe 55 min
- Sheet Pan Salmon Recipe 22 min
More recipes using lemon
Cook these next
They reuse what this recipe already has you buying.
Pan-Roasted Whole Branzino with Charred Tomatillo-Cilantro Emulsion & Spring Vegetables à la Catalane
Dinner · 1203 cal
Lamb Shoulder Chops with Green Chermoula Emulsion & Roasted Kohlrabi
Dinner · 700 cal
Peixe Assado com Mandioca Frita & Browned-Butter Pepperberry Dressing
Dinner · 600 cal
Doro Tibs with Crispy Injera Croutons, Charred Broccolini & Berbere Jus
Dinner · 1047 cal
Chermoula-Crusted Cod with Charred Romanesco & Pomegranate Tabbouleh
Dinner · 559 cal
Pan-Seared California Lobster with Brown Butter, Corn Silk & Grilled Peach
Dinner · 761 cal
