ROASTED GROUPER WITH A TOMATILLA PUREE
3-4 pound whole grouper, head and tail portion removed, cavity rinsed well
2 tablespoons tequila
2 tablespoons corn oil
kosher salt and pepper
1/2 cup white onion, chopped
12 large tomatillas, husked and rinsed, left whole
1/2 jalapeno pepper, quartered
1/2 cup water
2 tablespoons cilantro leaves, torn
Remove fish from the refrigerator. Cut 3 diagonal slices, 1" deep into the sides of the salmon. Rub the fish well inside and out with tequila and oil. Season lightly with salt and pepper. Allow to marinate at room temperature for 1/2 hour.
Preheat the oven to 500 degrees.
Scatter the onions, tomatillos, and chile pieces around the grouper and roast for 30 minutes, or about 10 minutes per inch of thickness, measuring the fish at its thickest point.
Lift the fish from the pan. Deglaze the pan with water on the stove. Pour the vegetables and juices into the workbowl of a blender or food processor and puree. Season to taste.
Fold in cilantro just before serving.