Roasted Whole Red Snapper

Name: Roasted Whole Red Snapper
Total time: 40 min
Ingredients: One whole 3-pound red snapper, cleaned and scaled; 1/4 cup chopped cilantro; 2 tablespoons minced fresh ginger; 2 scallions, finely chopped; 1 garlic clove, minced; 1 teaspoon sesame oil; 1 tablespoon canola oil, plus more for rubbing; 1/4 cup finely chopped parsley; 2 tablespoons salted capers, rinsed and finely chopped; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 1 tablespoon canola oil, plus more for rubbing; 2 tablespoons minced fresh ginger; 1 garlic clove, minced; 1 serrano chile, seeded and minced; 1 teaspoon chopped thyme; 1/8 teaspoon ground allspice; 1 tablespoon canola oil, plus more for rubbing

4.0

(601)

2 Reviews

For one whole cleaned and scaled 3-pound red snapper.

By Grace Parisi

Updated on August 8, 2022

Steamed Whole Red Snapper — Photo: © Yunhee Kim

Active Time:

10 mins

Total Time:

40 mins

Yield:

4

Ingredients

Asian Ingredients

One whole 3-pound red snapper, cleaned and scaled
1/4 cup chopped cilantro
2 tablespoons minced fresh ginger
2 scallions, finely chopped
1 garlic clove, minced
1 teaspoon sesame oil
1 tablespoon canola oil, plus more for rubbing

Mediterranean Ingredients

1/4 cup finely chopped parsley
2 tablespoons salted capers, rinsed and finely chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 tablespoon canola oil, plus more for rubbing

Caribbean Ingredients

2 tablespoons minced fresh ginger
1 garlic clove, minced
1 serrano chile, seeded and minced
1 teaspoon chopped thyme
1/8 teaspoon ground allspice
1 tablespoon canola oil, plus more for rubbing

Directions

Cook the fish:

Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).
Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.

Suggested Pairing

A bright, citrusy Sauvignon Blanc.