Whole Roast Snapper with Sichuan Butter
This easy roast fish from Underbelly chef Chris Shepherd is brushed with a toasty brown butter flecked with tingly Sichuan peppercorns while cooking. Pair it with a minerally Chablis or an unoaked California Chardonnay to complement the spice. Slideshow: More Red Snapper Recipes
April 2017