Every Chilean household seems to have its own recipe for pebre, a table sauce that complements everything from eggs to grilled meats and seafood. Originally from the Spanish province of Catalonia, it is especially good when fresh tomatoes are in season.
- 4 red snapper, each about 1 pound, scaled, cleaned, and gutted
- Extra virgin olive oil
- Juice of a lime
- Coarse salt (kosher or sea)
For the pebre:
- 4 plum tomatoes, peeled, seeded, and finely diced
- 1 small yellow onion, peeled and finely diced
- 1/4 cup finely chopped cilantro or flat-leaf parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons merkén or 1 1/2 teaspoons pimentón (Spanish smoked paprika)
- Coarse salt (kosher or sea), to taste
Rinse the fish inside and out under cold running water and pat dry. Rub them (inside and out) with a mixture of 3 tablespoons olive oil, the lime juice, and salt.
Heat the oven to 400°F. Oil a baking dish or rimmed baking sheet large enough to hold the fish in a single layer. Drizzle the top of the fish with olive oil. Bake until the fish is cooked through and flakes easily, about 25 minutes.
While the fish roasts, make the sauce: Combine all the sauce ingredients in a bowl. Taste, adding salt if needed. If tightly covered, the pebre will keep for a day or two in the refrigerator, but it is best when freshly made.
Transfer the fish to a platter or plates and serve with the pebre.