2 teaspoon cumin seeds
Salt
1/4 teaspoon cayenne or to taste
2 clove garlic — sliced
3 tablespoon extra virgin olive oil
1 Whole red snapper — about 2 1/2 pounds, cleaned
1 to 2 serrano chilies
1 1/2 lbs fresh tomatillos — husked
1 thick slice red onion
1/2 cup coarsely chopped cilantro
1/4 teaspoon ground allspice
Juice of 1 lime
10 to 12 soft corn tortillas for tacos
1/2 cup sour cream.

Combine cumin, 1 teaspoon salt, cayenne and garlic in a mortar or small
food processor. Pound or process to a paste. Stir in 1/2 tablespoon oil.
Dry fish. Rub with 1 tablespoon oil. Cut 3 to 4 diagonal slashes on each
side. Use half the spice paste to rub into slashes and cavity of fish. Set
aside 30 minutes to 1 hour. Preheat broiler. Broil chilies, tomatillos and
onion until browned. Remove stems and seeds from chilies, and skin and
cores from tomatillos. Place in food processor with broiled onion,
cilantro and remaining spice paste. Pulse until fairly fine. Add allspice,
remaining olive oil and salt to taste. Set aside.

Turn oven to 500 degrees. Place fish on a foil-lined baking sheet and bake
15 minutes. Turn off oven. Leave fish 10 more minutes or until ready to
serve, up to 45 minutes more. Peel off skin, remove bones and place chunks
of fish on serving platter. Drizzle with juice of lime. Steam tortillas or
microwave them for 1 minute, wrapped in damp paper towels. To serve,
spread a little salsa on tortillas, add pieces of fish, more salsa and
dollop of sour cream. Roll to enclose.