ORLANDO, Fla. — A whole fish, says Wendy Lopez, is a showstopper.
“It’s a special thing,” she says. “You bring it out and drop it on the table and there’s this wow factor — it’s a feast!”
Lopez, whose executive role at Reyes Mezcaleria recently expanded to Chef Partner (likely due in part to showstopper dishes like the banana leaf-wrapped Mediterranean seabass pibil), says it’s a perfect feast for your summer table to boot — lighter and fresher than the pork with which this deep, earthy sauce is often paired — and much easier to cook than its impressive presentation lets on.
