Peixe inteiro com crosta de suya

Ingredientes

• 1 cup roasted unsalted peanuts
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground ginger
• 1 teaspoon chicken bouillon powder, or 1/2 cube
• 1 whole meaty white fish (11/2 to 2 pounds), such as branzino or red snapper
• 4 tablespoons olive oil
• 2 teaspoons salt
• 1 lemon, sliced
• A few sprigs of parsley and cilantro
• 2 tablespoons butter
• 1/2 red onion, diced, for serving

Modo de preparo

1. 1

   Preheat the oven to 400°F.

2. 2

   Make the suya spice blend: In a medium pan, lightly toast the peanuts. Let them cool, then transfer to afood processor and process until they’re powdery.

3. 3

   Add the smoked paprika, cayenne, garlic powder, onion powder, ginger, and bouillon powder and process to blend.

4. 4

   Prepare the fish: Cut three slits into the fish on both sides. Rub the fish with 2 tablespoons of the olive oil and season with the salt. Rub the fish with the suya spice blend, reserving some spice for serving, and press lightly to ensure it’s entirely coated. Stuff the cavity with some lemon slices and the herbs.

5. 5

   Preheat a cast-iron pan over medium-high heat for a couple minutes. Add the butter and remaining 2 tablespoons oil and heat until they shimmer. Add the fish and cook undisturbed until a blackened crust forms and it loosens from the pan, about 6 minutes.

6. 6

   Gently flip the fish and transfer to the oven. Bake until the internal temperature reaches 145°F, 10 to 15 minutes.

7. 7

   Remove the fish from the oven and allow it to rest before serving with more lemon slices, the diced red onion, and additional suya spice blend to taste.