Pacific Snapper or Rockfish is commonly found on the Northern West Coast, and therefore pretty easy to come by in my neck of the woods. You can substitute any of your favorite fish with this recipe including Red Snapper (preferred over the Pacific or Rockfish variety), Grouper, or any kind of trout.
2 lbs fish
1/4 cup mayonnaise (I use a vegan brand)
2 cloves garlic
1/4 cup loosely packed cilantro
Cilantro lime oil
1/4-1/3 cup olive oil
Juice from one lime
1/2 cup tightly packed cilantro
1/4 cup tightly packed fresh parsley
Salt to taste
Cilantro Oil: Place all ingredients into blender or food processor and mix on high until well blended. Stop and scrape sides and repeat as needed. Add additional olive oil as needed. Scoop into a small dish and refrigerate if made in advance. Otherwise, set aside to serve at room temperature.
Slice jalapeños in half lengthwise and remove stems. Place seed side down on a baking sheet lined with aluminum foil. Place under the broiler for several minutes, until peppers begin to blister and blacken. Remove from oven and let cool.
Once cooled, remove seeds from jalapeños and place in a blender or food processor, along with mayonnaise, garlic and cilantro. Mix until well-blended, stopping to scrape sides as needed.
Spread mayonnaise and pepper mixture over top of fish fillets.
Place in 375 degree oven and bake for 10-12 minutes.
Drizzle cilantro oil on top of fish and serve.