Best Baked Whole Snapper Basque Style Recipes

ROASTED SARANDEADO-STYLE WHOLE SNAPPER

Roasted Sarandeado-Style Whole Snapper image

Provided by Marcela Valladolid

Time 45m

Yield 2 servings

Number Of Ingredients 9

Ingredients

8 tablespoons (1 stick) cold unsalted butter, cubed, divided
1 1/2 to 2 pounds whole Thai snapper, cleaned, head and tail intact
Salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon tomato bouillon
1 teaspoon bottled hot sauce (recommended: Huichol)
2 limes, halved, plus additional for serving
1 orange
6 (6-inch) corn tortillas

Steps:

Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with 2 tablespoons butter.
Butterfly the fish by cutting almost in half horizontally and opening like a book. Carefully cut and remove the spine. Place the fish, skin-side down, on the 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. Sprinkle the fish with salt and pepper. Sprinkle the fish with the garlic powder and then with the tomato bouillon. Drizzle the fish with the hot sauce and then squeeze the limes over. 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.
Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes. Serve with warm tortillas to make tacos and lime wedges for squeezing over the fish.

BAKED WHOLE RED SNAPPER

Baked Whole Red Snapper image

Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!

Provided by CookingWithShelia

Categories Fish Recipes

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1 (2 pound) whole red snapper
2 tablespoons grapeseed oil
1 teaspoon Cajun seasoning, or to taste
2 cloves chopped garlic
1 slice orange
1 slice lime
1 slice lemon
2 sprigs fresh thyme

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Clean red snapper inside and out under cold running water. Pat dry with paper towels.
Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.

Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g