I actually made this using talapia loins from Costco and it was wonderful. We used corn tortillas and added lots of fresh guacamole!
Cut 3 slashes from spine to belly onto each side of the fish and place into a large ziplock bag. In a food processor, combine the garlic, jalapeņos, 1/2 cup cilantro, lime juice, 1/4 cup olive oil, cumin and puree. Season with salt and pepper then pour marinade over the fish in the bag. Refrigerate for 2-4 hours, turning the bag once.
Allow fish to come to room temperature for about 30 minutes. Heat oven to 450 degrees and line a baking sheet with foil. Toss peppers and onions with 1 T.olive oil and place on baking sheet. Lay fish on top and then layer lime slices on top of the fish. Bake uncovered for 20 minutes or until the fish flakes. Serve fish with onions and pepper on warm tortillas, passing the hot sauce, guacamole and more chopped cilantro. Serves about 4.
2 whole red snappers (about 2-3 pounds total)
4 garlic cloves, chopped
2 jalapeņos, stemmed, seeded and chopped
1/2 cup chopped fresh cilantro, plus more for serving
1/4 cup fresh lime juice
Extra virgin olive oil
1/4 tsp. ground cumin
1 bell pepper, stemmed, seeded and sliced into rings
1 yellow onion, sliced into rings
1 lime, thinly sliced
Tortillas, guacamole and hot sauce as desired