INGREDIENTS
1 weakfish, scaled, gutted and head removed
Salt and pepper, to taste
Olive oil
1 cup scallions, minced, use both green and white parts
2 tsp. garlic, minced
1 cup cilantro, minced
3 cups seeded and diced tomatoes, fresh or canned (drained)
½ cup dry white wine
DIRECTIONS
Preheat oven to 450 degrees.
Cut 3 or 4 vertical gashes on each side of the fish.
Sprinkle with salt and pepper.
Brush a baking pan with olive oil and place the fish on it.
Mix together all but 1 TBSP. of the scallions, garlic, ¾ cup of cilantro and the tomatoes; season all with salt and pepper.
Stuff the fish with half of the mixture and spread the rest over the top.
Pour the wine around the fish.
Roast for 20 to 30 minutes, basting occasionally with the pan juices.
The fish is done when it begins to flake and is almost opaque clear to the bone.
Do not overcook, weakfish will not become stark white.
Serve, spooning any remaining pan juices over the fish and garnishing with reserved scallions and cilantro.
Serves 4.
