Roast Whole Fish With Cilantro Chili Sauce

• 1 small whole fish like bass or red snapper (about 1 1/2-2 pounds)
• 4 tablespoons olive oil
• Coarse salt and freshly ground pepper to taste
• 4 medium poblano chilies
• 1/2 small onion
• 1 clove garlic, minced
• 2 tablespoons cilantro
• Lemon juice to taste

1. Preheat oven to 375 degrees.
2. Sprinkle fish inside and out with one tablespoon of olive oil, salt and pepper.
3. Place on baking tray, set aside.
4. Prepare the chilies.
5. Using rubber gloves to protect your hands from the volatile oils, seed and core the chilies and place them inside up on a broiler tray.
6. Char the skins under the broiler, place the chilies in a paper bag for a couple of minutes and when they have cooled, scrape off the skin.
7. Cut the chilies in slices.
8. Heat one tablespoon of olive oil in a skillet and cook the onion with the garlic until softened.
9. Add the chilies and cook 5 to 10 minutes, until soft, stirring occasionally.
10. Roast the fish for about 20 minutes or until cooked.
11. Meanwhile, combine the cilantro (reserving some for garnish) with the onion-chili mixture, the remaining olive oil, lemon juice, salt and pepper and puree until smooth.
12. Correct seasoning and set aside.
13. When the fish is cooked, place in a serving dish and spread with the cilantro-chili oil.
14. Garnish with the cilantro and serve.

red snapper, olive oil, salt, poblano chilies, onion, clove garlic, cilantro, lemon juice

Taken from cooking.nytimes.com/recipes/4478 (may not work)