For one whole cleaned and scaled 3-pound red snapper. More Healthy Fish Recipes
How to Make It
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
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Aggregate Rating value: 4
Review Count: 600
Worst Rating: 0
Best Rating: 5
Author Name: Elizabeth Brown
Review Body: I went with the Asian ingredients and it turned out amazing! My first time ever making fresh whole snapper, highly recommend it, super easy and quick to make
Review Rating: 5
Date Published: 2017-02-24
Author Name: Karen Lynch
Review Body: A picture would be helpful showing how to get the fish to stand upright.
Review Rating:
Date Published: 2018-07-08
Author Name: Victor Lopez
Review Body: Wow! Best fish I've had in a really long time! I live in Maui and used a whole opakapaka preparing it with the asian method. I can't wait to make it again! Very easy and so delicious! The whole family loved it!
Review Rating: 5
Date Published: 2017-09-28
