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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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It may sound odd, but we found that a kitchen-size plastic garbage bag was the best container to marinate a fish this large. For more ideas, see our red snapper recipe collection. Ingredients:
1 (8-pound) cleaned whole red snapper (head and tail intact) |
1 cup fresh lime juice (about 8 limes) |
1 cup water |
1/2 cup fresh orange juice (about 2 oranges) |
1 tablespoon salt |
1/2 cup (1-inch) sliced green onions |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
2 tablespoons fresh lime juice |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/2 teaspoon ground allspice |
1/4 teaspoon black pepper |
1/4 teaspoon ground red pepper |
6 garlic cloves, peeled |
remaining ingredients |
cooking spray |
2 large ripe tomatoes, each cut into 8 wedges |
2 large onions, each cut into 8 wedges |
1 cup dry white wine |
Directions:
1. Score skin of fish in a diamond pattern. To prepare snapper marinade, combine 1 cup lime juice, water, orange juice, and 1 tablespoon salt in an extra-large plastic bag. Add fish; seal and marinate in refrigerator 20 minutes, turning bag once. Remove snapper from bag; discard marinade.
2. Preheat oven to 425°.
3. To prepare spice rub, combine green onions and the next 9 ingredients (green onions through garlic cloves) in a food processor or blender, and process until smooth. Spread spice rub evenly over both sides of fish. Place fish on a rack coated with cooking spray.
4. Place tomato wedges, onion wedges, and wine in a shallow roasting pan, and place rack with fish over vegetables in pan. Cover with foil; bake at 425° for 30 minutes. Uncover; bake an additional 45 minutes or until fish flakes easily when tested with a fork. Remove skin from top side of fish; discard skin. Remove tomato mixture from pan; serve with fish.
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