Best Stuffed Whole Roasted Yellow Tail Snapper Recipes

Oven Baked Whole Yellowtail Snapper image

Time 45m

Number Of Ingredients 11

2 large whole snapper fish or similar mild-tasting white fish (ask your fishmonger to clean, gut and scale the fish for you or do it yourself)
4 Tbsp. melted butter
1 tsp. garlic powder
1 tsp Italian seasoning
1 tsp. paprika
3 Tbsp. squeezed lemon juice
sea salt and pepper to taste
2 Tbsp. minced garlic
lemon slices
dry parsley
fresh parsley or your favorite herb

Steps:

Rinse and pat dry fish.
Make 3 slits or more on both sides of the fish.
Make a seasoning mix by combining: melted butter, sea salt, pepper, garlic powder, Italian seasoning, and squeezed lemon juice.
Mix well and adjust to taste.
Place fish on a lightly oiled foil-lined baking sheet.
Brush fish with seasoning mix on both sides, inside the cavity, and inside the slits.
Insert fresh minced garlic or sliced onion and lemon slices inside the fish cavity.
Insert lemon slices into the slits.
Dust with additional paprika, salt, and dry parsley.
Bake in the preheated to 400°F oven for about 30 minutes or until fish flakes easily.
Drizzle with lemon juice and dripping from the seasoning. Garnish with fresh herbs (parsley) and serve.

Yellow Tail Snapper Baked in a Salt Crust image

Provided by Tyler Florence

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (3 to 4 pound) whole yellow tail snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
2 lemons, sliced thin
2 shallots, sliced thin
1/4 cup chopped flat-leaf parsley
3 tablespoons thyme leaves
2 bay leaves
1 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil, plus more for oiling baking sheet
4 egg whites, room temperature
1 cup kosher salt

Steps:

Preheat oven to 350 degrees F.
Rinse the fish and pat dry; season it inside and out with salt and pepper. In a mixing bowl, combine the lemon, shallot, parsley, 2 tablespoons thyme, bay leaves, red pepper flakes, and 1/4-cup olive oil. Place the fish on an oiled baking sheet and stuff the cavity with the lemon mixture.
In a clean mixing bowl, whip the egg whites until they form soft peaks. Fold in the salt to make a paste then fold in the remaining thyme leaves. Smear the salt paste over the entire fish and roast for 35 to 45 minutes. The egg whites will form a hard crust. Gently crack the shell with a spoon and lift off the salt crust. Serve.

Grilled Stuffed Whole Snapper image

Provided by Kardea Brown

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Two 2-pound whole red snappers, cleaned
2 tablespoons tomato-chicken bouillon
Freshly ground black pepper
4 cloves garlic, minced
2 lemons, sliced
2 Roma tomatoes, sliced
12 sprigs fresh thyme
6 sprigs fresh rosemary
1 cup fresh parsley leaves and stems

Steps:

Preheat a grill to medium-high heat.
Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.

Whole Roasted Snapper image

Provided by Food Network

Time 31m

Yield 1 serving

Number Of Ingredients 16

1 yellow tail snapper (1.5 pounds)
1/2-ounce shredded fennel
Salt
Fine ground black pepper
Canola oil
1 1/2 ounces bias cut fingerling potatoes
1-ounce baby carrots
1-ounce bias cut fennel
1-ounce bias cut celery
2 baby artichokes
4 stalks asparagus
1-ounce large diced red onions
2 ounces rich veal glaze
1/2-ounce fresh squeezed lemon juice
Chives
Parsley

Steps:

Begin with the yellow tail snapper; take all the bones out inside leaving the head and the tail. Then slit down the center of the fish with a sharp knife. And then inside, put shredded fennel, salt and pepper. Heat the olive oil and sear the snapper. Precook the vegetables. While the fish is searing, add an array of vegetables, the veal glaze and lemon juice. Sear one side, then flip the fish to the other side. Then take the whole pan into a preheated 350 degree oven for about 10 minutes. It should come out nice and brown. Garnish with chives and parsley.