Recipe - Pompano En Salsa Verde

2 Whole Pompano (1 One fourth to 1
One half pound ea); scaled and
gutted,
With heads and tails left on
(or substitute paloma; or
one 4pound
Striped bass)
5 Peppercorns
1 tablespoon Cumin seeds
One half teaspoon Salt
Juice of a large lime
=== SALSA VERDE ===
2 Garlic cloves; cut or sliced up
One half Green pepper; stemmed,
seeded,
And coarsely chopped
1 Serrano chile; stemmed,
seeded,
And coarsely chopped
One half small Bunch Cilantro; leaves only,
coarsely chopped
One half small Bunch Flatleaf parsley;
leaves only, coarsely
chopped
6 Green onions; trimmed, and
Coarsely chopped
1 pn Oregano
1 tablespoon Mild white vinegar
1 pound Green (unripe) tomatoes;
cored, and
Coarsely chopped
1/3 cup Water
One half teaspoon Salt
4 tablespoon Extravirgin olive oil

In a mortar and pestle or a coffee grinder reserved for grinding spices,
grind the peppercorns, cumin seeds, and salt until fine. Transfer the
spices to a small bowl and add the lime juice. Prick the fish all over with
a fork and rub the seasoning paste well into the skin. Set the fish in an
ovenproof dish and leave to marinate at room temperature for about 1 hour,
loosely covered. Preheat the oven to 300 degrees. In a mortar and pestle or
a blender, combine the garlic, green pepper, green onions, oregano,
vinegar, green tomatoes, water and salt and blend to a smooth sauce. Lift
up the fish in their dish and scatter 2 tablespoons of the olive oil
underneath each one. Drizzle the remaining oil over the top of the fish and
rub it in. Spoon the salsa verde over the top. Cover the dish and cook the
fish in the oven for 20 minutes, then carefully turn it over and baste with
the sauce. Cover again and cook for 15 to 20 minutes more. Serve warm. This
recipe yields 6 to 8