This grub can't even handle me right now

Right off the bat, I'm going to tell you that I forgot to scale the fish. There. Now you shits can laugh it up.

It's a bitch to get fish fillets out of unscaled fish, on the reals. I, however, like to see it as "rustic" to pick out bones and the very occasional scale while you're eating. A scale may turn Padma "Disingenuous Condolences" Lakshmi away, but I'm sure if I cooked this fish pozole for a family meal in Mexico, no one would care a bit.

I see you there, li'l scalio, going to Edglington.

Whole roasted snapper on sweet 'n smoky pozole with blue cream and radish apple slaw

Don't worry, be snappy.

1 2-3 lb cleaned snapper
Large bunch cilantro
1 1/2 tsp coriander seeds
2 cloves garlic
Kosher salt
Freshly ground black pepper
1/3 cup extra virgin olive oil

Preheat oven to 375F.
Unwrap the snapper and scale.
Grab a large handful of cilantro and put it in the food processor with the garlic, coriander, and seasonings. Pulse until coarse, then slowly pour in the oil.
Using your hand, spread the mixture inside the fish cavity and on top. Just spread it all over, okay?
Grab a large length of heavy-duty aluminum foil and double it up. Place the fish in the center and bring the sides up towards each other, sealing them up like a package. Put a rack on a cookie sheet and place the fish on top. Bake for 20-25 minutes.

Sweet 'n smoky pozole

1 large yellow onion
4 large cloves garlic
Extra virgin olive oil
1 28-oz can crushed San Marzano tomatoes
1 28-oz can diced San Marzano tomatoes
1 7-oz can chipotle peppers in adobo
1/3 cup packed light brown sugar
1 Tbsp kosher salt
1 15-oz can white hominy

Dice the onion and mince the garlic. In a medium-hot saute pan with olive oil, saute the two until fragrant and translucent.
Add the tomatoes.

Remove the chipotle peppers from the can, dice, and add to the tomatoes. What the heck, add the adobo, too. Simmer for 5-10 minutes.
Add the sugar and salt. Simmer for another 10 minutes.
Using a handheld immersion blender or stand-up blender, blend half the tomatoes to a puree and leave the other half chunky. Return to pan and add the hominy. Keep on medium-low heat until the fish and accompaniments are ready.

Blue cream


1 16-oz container sour cream
5 oz crumbled blue cheese

With a spoon, blend the two ingredients together.

Radish apple slaw


2 granny smith apples, cored and cut into large chunks
8-10 radishes
1 zucchini
1 Tsbp lime juice
1/2 tsp ground cumin
Kosher salt

Using the grater attachment on your food processor, grate the first three ingredients. Put them in a bowl and mix in the lime juice, cumin, and salt. Let sit for five minutes, then strain thoroughly, pressing as much of the juice out as you can with your hands.

To serve, make a heaping bowl of pozole, top with a fish fillet, garnish with the slaw, and put a large dollop of blue cream on the side. Garnish with slices of green onion, cilantro, and diced avocado.

Remember, save the fish bones! I simmered them overnight, and ended up with a flavorful fish stock in the morning. Gifts abound!