Roasted Whole Snapper Recipes

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ROASTED WHOLE SNAPPER



Roasted Whole Snapper image

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

1 fennel bulb, with fronds attached
4 small white onions, peeled
2 lemons, quartered
1 cup good-quality white wine
1 whole snapper (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 sprigs of fresh dill
3 sprigs of fresh parsley

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.

WHOLE ROASTED SNAPPER



Whole Roasted Snapper image

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

1 (2- to 3-pound) sustainable wild-caught whole red snapper, cleaned and scaled
2 tablespoons extra-virgin olive oil
2 lemons (1 zested and 1 thinly sliced)
1/2 bunch thyme (1 teaspoon chopped and remaining left whole), divided
2 cloves garlic, finely chopped
2 teaspoons gochugaru Korean chile flake
2 teaspoons kosher salt
1/2 cup kumquats (or clementines), thinly sliced
Flaky sea salt, for garnish

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.

MOIST ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL AND OREGANO



Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano image

Provided by Scott Conant

Categories     main-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 12

One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves
2 cloves garlic, crushed
1 lemon, half sliced and half left whole
4 to 5 tablespoons extra-virgin olive oil
1 1/2 cups cherry tomatoes (about 8 ounces), cut in half
6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched
1 cup homemade or low-salt chicken broth

Steps:

  • Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
  • Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
  • Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
  • Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
  • To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!)

EMERIL'S WHOLE ROASTED RED SNAPPER



Emeril's Whole Roasted Red Snapper image

Recipe courtesy Emeril Lagasse, 2006

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

2 (3-pound) whole red snappers, scaled and gutted
2 tablespoons kosher salt
2 teaspoons ground white pepper
2 large tomatoes, each sliced crosswise into 4 thick slices
12 sprigs thyme, plus 2 tablespoons thyme leaves
1/4 cup julienned lemon zest (strips of zest)
1/2 cup 1/4-inch sliced garlic cloves
1 cup sliced kalamata olives
1 1/2 cups dry white wine
1 cup lemon juice
1/2 cup extra virgin olive oil

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.

WHOLE ROASTED SNAPPER



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.

WHOLE-ROASTED SNAPPER



Whole-Roasted Snapper image

Enjoy this simple baked snapper with a sweet citrus pum salsa.

Provided by Christine Cushing

Categories     dinner,fish,fruit,Fry,Hot and Spicy,lunch,Main,North American,Roast

Time 40m

Yield 4 servings

Number Of Ingredients 22

2 ½ cup black plum
1 cup balsamic vinegar
⅓ cup honey
1 Tbsp fish sauce
1 red chili, finely, chopped
1 cup red wine
1 orange, zest, and, juice of
1 lemon, zest, and, juice of
½ bunch fresh basil, chopped
1 clove garlic, crushed
½ red onion, chopped
4 1 ¼ lb(s) whole fish
¾ cup flour
¼ cup cornmeal
1 pinch cayenne pepper
olive oil, for frying
1 lemon, zest of, divided into 4 portions
8 sprigs fresh oregano
4 cloves garlic, crushed
salt
freshly cracked black pepper
lemon, wedges, for garnish

Steps:

  • Place plums, vinegar, honey, fish sauce, chile, bay leaf and red wine in a pot.
  • Bring to a boil and simmer for 20 minutes.
  • Cool mixture.
  • Add other ingredients. Place in a sterile jar and keep in the fridge. Let rest for at least 2 hours or up to 12. Bring to room temperature before serving with fish.
  • Preheat oven to 400 degrees F.
  • Combine flour, cornmeal and cayenne in a bowl large enough to hold the fish.
  • Stuff each fish with 2 sprigs of oregano, 1 crushed garlic clove and one portion of lemon zest.
  • Dredge the fish in the seasoned flour and fry on both sides until golden.
  • Place fish in a baking dish. Finish cooking in the oven for approximately 15 to 20 minutes until done.

WHOLE ROASTED RED SNAPPER



Whole Roasted Red Snapper image

Provided by Enid Nemy

Categories     dinner, weekday, roasts, main course

Time 45m

Yield 2 servings

Number Of Ingredients 16

2 cups mixed cubed eggplant, yellow squash and zucchini
2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills
Kosher salt, to taste
Crushed black peppercorns, to taste
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
2 cloves garlic, peeled
2 wedges of lemon
Juice of three lemons
Juice of three limes
4 tablespoons white wine
4 tablespoons ( 1/2 stick) unsalted butter
1 plum tomato, seeded and diced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh oregano

Steps:

  • Preheat oven to 300 degrees. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
  • Remove vegetables to a medium saucepan, and reserve. Raise oven temperature to 450 degrees. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
  • While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables. Cook, uncovered, over medium heat, to reduce liquid slightly. Add butter, tomato, sage and oregano.
  • Serve the whole roasted fish topped with vegetable sauce. Serve with roasted potatoes and grilled vegetables.

ROASTED WHOLE RED SNAPPER WITH TOMATOES, BASIL, AND OREGANO BY SCOTT CONANT RECIPE BY TASTY



Roasted Whole Red Snapper With Tomatoes, Basil, And Oregano by Scott Conant Recipe by Tasty image

One of the reasons why I chose to work with the Alzheimer's Association is because my grandmother had dementia and some of the most meaningful moments I had with her were around the table, sharing a meal. So, I wanted to create a recipe that's fun, easy, full of flavor, and, most importantly, can be enjoyed together with friends and loved ones. Words alone can't convey how magnificent, how beautifully ceremonial a whole fish looks when presented at the table. I'm always excited when I and a few friends settle in to devour one. (And devour we do, you should see how little is left when we're through with it.) Aside from being so good-looking, a whole fish also offers much more flavor because the head and the bones add depth to the accompanying sauce. A completely gratifying dish!

Provided by Katie Aubin

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 lb head-on red snapper, scaled and cleaned
2 ½ teaspoons kosher salt, divided, plus additional to taste
1 lemon, half sliced, divided
5 small sprigs fresh oregano, plus ½ tablespoon chopped leaves, divided
10 fresh basil leaves, plus 1 tablespoon chopped leaves, divided
6 tablespoons olive oil, divided
1 ½ cups cherry tomato, halved
¼ teaspoon red pepper flakes
6 fingerling potatoes, diced and blanched
1 cup homemade chicken broth, or low-sodium chicken broth

Steps:

  • Preheat the oven to 325°F (160°C).
  • If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Season both the inside and outside of the fish liberally with 2 teaspoons of salt. Stuff the cavity with the lemon slices, oregano sprigs, and whole basil leaves.
  • Using a very large 14 inch (35 cm) sauté pan or a small roasting pan, heat 2 tablespoons of olive oil over medium-high heat until nearly smoking. Add the fish and cook until well browned on one side, about 3 minutes. Drizzle with another tablespoon of olive oil and season with remaining ½ teaspoon salt.
  • Using paper towels, wipe the excess oil out of the pan. Drizzle the fish with another 2 tablespoons of olive oil and add the cherry tomatoes and red pepper flakes and cook until the tomatoes begin to release some of their liquid, about 3 minutes. Stir in the potatoes.
  • Squeeze the juice from the remaining lemon half over the fish and pour in the chicken broth. Carefully flip the fish over and baste with the sauce.
  • Transfer the fish to the oven and cook for 18-19 minutes. To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, the fish is ready.
  • Carefully transfer the fish to a rimmed serving platter, pouring any liquid from the cavity back into the pan. Cover the fish with foil to keep warm.
  • Return the pan to the stove over medium heat. Cook the sauce and vegetables for 1-2 minutes to concentrate the flavors. Add the remaining tablespoon of olive oil, chopped oregano, and chopped basil and season with salt to taste.
  • Pour the sauce and vegetables over the fish and serve, using a large spoon to remove the flesh from the fish. (Don't forget to turn it over to eat off the other side!)
  • Enjoy!

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

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

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All cool recipes and cooking guide for Roasted Whole Red Snapper Recipes are provided here for you to discover and enjoy. Healthy Menu. Healthy Gut Recipe Book Healthy Classroom …
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