OVEN BAKED RED SNAPPER

Oven Baked Red Snapper image

Provided by Food Network

Time P1DT6h40m

Yield 4 servings

Number Of Ingredients 10

Previous Next

One 1-pound red snapper, cleaned
3 cloves garlic, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
All-purpose seasoning, for seasoning the fish
5 tablespoons butter, plus more for greasing foil
1/4 pound okra, chopped
1 red bell pepper, diced
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine

Steps:

Preheat oven to 450 degrees F.
Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt, pepper and all-purpose seasoning. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)
In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.
Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.
Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.