Sarandeado-Style Butterflied Whole Fish

• 4 tablespoons (1/2 stick) cold unsalted butter, cubed
• 1 whole porgy, gutted with head and tail intact
• Salt and freshly ground black pepper
• 1 tablespoon garlic powder
• 1 teaspoon bottled hot sauce (such as Huichol)
• 2 limes, halved, plus lime wedges for serving
• 1/2 orange
• Six 6-inch corn tortillas, warmed (see page 59)

1. Preheat the oven to 350F.
2. Line a large baking sheet with foil and dot it with half of the butter.
3. Butterfly the fish by cutting it almost in half horizontally and opening it like a book.
4. Carefully cut out and remove the spine.
5. Place the fish, skin side down, on the foil-lined baking sheet.
6. Roll up the edges of the foil to come close to the edge of the fish, to create a rim that will prevent the juices from spilling onto the baking sheet.
7. Sprinkle the fish with salt and pepper, then with the garlic powder.
8. Drizzle the hot sauce over the fish, and then squeeze the limes over it.
9. Squeeze the orange half all over the fish.
10. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish.
11. Dot the fish with the remaining butter.
12. Bake the fish for 15 minutes, or until just cooked through.
13. Turn on the broiler and broil the fish for 8 to 10 minutes, or until browned.
14. Serve with warm tortillas to make tacos, and lime wedges for squeezing over the fish.

cold unsalted butter, porgy, salt, garlic, hot sauce, lime, orange, corn tortillas

Taken from www.epicurious.com/recipes/food/views/sarandeado-style-butterflied-whole-fish-386976 (may not work)