Roasted Whole Red Snapper

Name: Roasted Whole Red Snapper
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp canola oil, plus more for rubbing; 2 Tbsps salted capers, rinsed and finely chopped; 59 milliliters chopped cilantro; 1 teaspoons crushed red pepper; 2 Tbsps minced fresh ginger; 1 garlic clove, minced; 2 garlic cloves, minced; 0 teaspoons ground allspice; 59 milliliters finely chopped parsley; 6 kilograms whole 3-pound red snapper, cleaned and scaled; 2 scallions, finely chopped; 1 serrano chile, seeded and minced; 1 teaspoon Asian sesame oil; 1 teaspoon chopped thyme

Roasted Whole Red Snapper

Roasted Whole Red Snapper is a gluten free, dairy free, whole 30, and pescatarian recipe with 4 servings. One serving contains 1592 calories, 303g of protein, and 31g of fat. This recipe covers 56% of your daily requirements of vitamins and minerals. It works well as a pricey main course. From preparation to the plate, this recipe takes around 40 minutes. A mixture of capers, pepper, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

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.

Ingredients you will need

Salt

Cooking Oil

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.

Ingredients you will need

Cooking Oil

Snapper

Bone

Fish

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Preheat the oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Aluminum Foil

Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.

Ingredients you will need

Fish

Equipment

Ingredients

Servings:

1Tbsp

canola oil, plus more for rubbing 2Tbsps

salted capers, rinsed and finely chopped 59milliliters

chopped cilantro 1teaspoons

crushed red pepper 2Tbsps

minced fresh ginger 1

garlic clove, minced 2

garlic cloves, minced 0teaspoons

ground allspice 59milliliters

finely chopped parsley 6kilograms

whole 3-pound red snapper, cleaned and scaled 2

scallions, finely chopped 1

serrano chile, seeded and minced 1teaspoon

Asian sesame oil 1teaspoon

chopped thyme

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired 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 Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.