Best Roasted Snapper Island Edition Recipes
WHOLE ROASTED SNAPPER
Whole fish is great on the grill but can come together quickly in the oven, too. Fresh and bright from lemons and kumquats, gochugaru Korean chile flakes give a bit of smokiness reminiscent of the grill. When you buy whole fish from our Seafood department, it will already be cleaned, but our fishmongers will happily scale it for you, too.
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Line a large baking dish or a baking sheet with parchment paper and top with a rack.
- In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt.
- Cut 3 diagonal slashes down to the bone on each side of the fish. Season fish all over, including inside the slashes and cavity, with mixture.
- Lay on the rack and stuff each slash and cavity with the thyme stems, sliced lemons and kumquats.
- Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 20 minutes.
- Carve fish into four portions and transfer to plates. Drizzle with juices from the baking dish and garnish with flaky salt before serving.
ROASTED WHOLE SNAPPER
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a few other techniques can do without the help of butter, oil, or other fatty transporters of flavor. A hot oven and a good heavy-bottomed roasting pan or skillet are essential. Before serving, set the snapper on a bed of small white onions, and add the dill and parsley too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- In a heavy roasting pan or large cast-iron skillet, toss together the fennel, onions, 5 lemon quarters, and the wine. Rub the snapper all over with olive oil and season inside and out with salt and pepper. Stuff the cavity with the herbs and the remaining lemons.
- Roast about 30 minutes (15 minutes for each inch of thickness), until the flesh just begins to flake.
ROASTED SNAPPER FILLET
Steps:
- Preheat oven to 450°.
- Rinse and dry fish well.
- Line a broiler rack with aluminum foil.
- Lightly spray with oil.
- Rub fish with 1 tsp olive oil and season with salt and pepper, garlic and rosemary.
- Place skin side down on oven rack and sprinkle bread crumbs on top.
- Drizzle remaining oil and bake until fish is cooked through, about 15-20 minutes.
Nutrition Facts : ServingSize 6 oz cooked, Calories 256.6 kcal, Carbohydrate 3.2 g, Protein 45.3 g, Fat 6.1 g, Sodium 141.4 mg, Fiber 0.2 g, Sugar 0.3 g
EMERIL'S WHOLE ROASTED RED SNAPPER
Recipe courtesy Emeril Lagasse, 2006
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Season the snappers with the salt and pepper. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Lay the fish on top of the tomato slices, and divide the thyme leaves, orange zest and garlic cloves evenly over the tops of the 2 fish. Pour the wine and lemon juice around the fish, and drizzle each fish with 1 tablespoon of the olive oil. Place the fish in the oven and roast, uncovered, for 20 minutes. Remove from the oven and add another tablespoon of the olive oil to each of the fish. Return to the oven and continue to cook until well caramelized, about 15 to 20 minutes. Remove the fish from the oven and drizzle with the remaining 1/4 cup of olive oil.
- Serve immediately, with the pan drippings drizzled over the top of the fish.
ROASTED SNAPPER, ISLAND EDITION
Steps:
- Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
- Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
- Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
- Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
- Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
- Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
- Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
- To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
- Consume...careful of the bones
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