WHOLE SNAPPER RECIPE RECIPES

ROASTED WHOLE RED SNAPPER RECIPE - GRACE PARISI | FOOD & WINE

Roasted Whole Red Snapper Recipe - Grace Parisi | Food & Wine image

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

Provided by Grace Parisi

Categories Snapper

Total Time 40 minutes

Yield 4

Number Of Ingredients 18

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 Asian 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

Steps:

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.

WHOLE SNAPPER RECIPE | EPICURIOUS

Whole Snapper Recipe | Epicurious image

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a [Palm Tree Christmas menu](http://origin.stag.epicurious.com/articlesguides/holidays/christmas/kris-wessel-florida-christmas) he created exclusively for Epicurious. Look for firm fish with bright eyes and red gills, Wessel says. It should smell sweet, not fishy. If you prefer to grill the snapper, see the Cooks' note for cooking times.

Provided by Kris Wessel

Yield Makes 10 to 12 servings

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
2 Spanish onions, peeled and thinly sliced
2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled
1 cup dry white wine
2 bay leaves
6 tablespoons unsalted butter
Juice of 2 lemons
2 (4-pound) whole red snappers, cleaned, with head and tail intact
1 small tomato, sliced
2 ribs celery, halved crosswise
Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving
1/2 cup coarsely chopped fresh cilantro
1 (12- by 18-inch or larger) roasting pan

Steps:

Preheat the oven to 400°F.
In a large sauté pan over moderate heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add 3/4 cup wine and the bay leaves and bring to a simmer. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Whisk in the butter then remove the pan from the heat and whisk in the lemon juice.
Arrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan. Stuff the cavity of each fish with about 1/4 cup of the onion mixture, along with the whole garlic, tomato slices, and celery. Season to taste with salt and pepper. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 2 cups of water to the pan. Wrap the pan snugly with foil and roast for 25 minutes. Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm.
Scrape the onion and juices from the roasting pan into a medium saucepan. Add the remaining 1/4 cup white wine and 1/4 cup water, and bring to a simmer. Continue simmering until slightly reduced, then pour through a fine-mesh strainer.
Garnish the fish with cilantro and serve with the reduced pan sauce and lime wedges.

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WHOLE SNAPPER RECIPE | EPICURIOUS

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a [Palm Tree Christmas menu](http://origin.stag.epicurious.com/articlesguides/holidays/christmas/kris-wessel-florida-christmas) he created exclusively for Epicurious. Look for firm fish with bright eyes and red gills, Wessel says. It should smell sweet, not fishy. If you prefer to grill the snapper, see the Cooks' note for cooking times.
From epicurious.com
Reviews 4

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