Roasted Whole Red Snapper

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For one whole cleaned and scaled 3-pound red snapper. More Healthy Fish Recipes

By Grace Parisi
April 2009

Gallery

Credit: © Yunhee Kim

Recipe Summary test

active:
10 mins
total:
40 mins
Yield:
4
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Ingredients

Asian Ingredients
Mediterranean Ingredients
Caribbean Ingredients

Directions

Cook the fish:

  • Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).

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  • 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.

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