Roasted Sarandeado-Style Whole Snapper

Name: Roasted Sarandeado-Style Whole Snapper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 6 6-inchs (6-inch) corn tortillas; 1 Tbsp garlic powder; 1 teaspoon bottled hot sauce (recommended: Huichol); 2 limes, halved, plus additional for serving; 1 orange; 2 servings Salt and freshly ground black pepper; 680 grams whole Thai snapper, cleaned, head and tail intact; 1 Tbsp tomato bouillon; 8 Tbsps (1 stick) cold unsalted butter, cubed, divided

Roasted Sarandeado-Style Whole Snapper is a gluten free and pescatarian recipe with 2 servings. One serving contains 977 calories, 77g of protein, and 52g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, orange, bottled hot sauce, and a few other things to make it today. To use up the orange you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a pricey main course.

Instructions

Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with 2 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Butterfly the fish by cutting almost in half horizontally and opening like a book. Carefully cut and remove the spine.

Ingredients you will need

Fish

Place the fish, skin-side down, on the foil.

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Fish

Equipment you will use

Aluminum Foil

Roll up the edges of the foil to come close to the edge of the fish to prevent the juices from spilling onto the baking sheet.

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Fish

Roll

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Baking Sheet

Aluminum Foil

Sprinkle the fish with salt and pepper.

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Salt And Pepper

Fish

Sprinkle the fish with the garlic powder and then with the tomato bouillon.

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Garlic Powder

Bouillon

Tomato

Fish

Drizzle the fish with the hot sauce and then squeeze the limes over.

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Hot Sauce

Lime

Fish

Cut and squeeze the orange juice all over the fish. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish. Dot the fish with the remaining butter.

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Orange Juice

Butter

Orange

Fish

Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes.

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Fish

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Broiler

Serve with warm tortillas to make tacos and lime wedges for squeezing over the fish.

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Lime Wedge

Tortilla

Fish

Equipment

Ingredients

Servings:

66-inchs

(6-inch) corn tortillas 1Tbsp

garlic powder 1teaspoon

bottled hot sauce (recommended: Huichol)2

limes, halved, plus additional for serving 1

orange 2servings

Salt and freshly ground black pepper 680grams

whole Thai snapper, cleaned, head and tail intact 1Tbsp

tomato bouillon 8Tbsps

(1 stick) cold unsalted butter, cubed, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.