Not only does a whole fish make a statement but is extremely easy to make!Â When the fish is left whole it comes out very tender and juicy without much effort on your part.Â I chose a Latin inspired take on this one and stuffed it with lime slices and fresh cilantro and added avocados, green onions and more cilantro when I plated it.Â For a different take try Whole Roasted Red Snapper with Spring Vegetables.Â Serves 4.
1 â€“ 2 â€“ 2 1/2 lb. whole red snapper
4 -5 sprigs of fresh cilantro
1 lime sliced
2 tablespoons of Spicewood FoodÂ Lime Avocado Oil or regular olive oil with lime juice
Dash of Kosher salt
Dash of ground pepper
1 avocado sliced
Juice of 1 lime
4 green onions thinly sliced
1/4 cup of fresh cilantro minced
Fresh limes for drizzling
Preheat an oven to 400 degrees.Â Lightly sprinkle the inside of the fish with kosher salt and fresh ground pepper. Â Slice lime and stuff the fish with lime slices and 4-5 sprigs of cilantro.Â Place on a large baking sheet, drizzle with infused olive oil or regular olive oil and fresh lime juice and roast for about 30 – 45 minutes until fish easily falls away from the bone.Â When the fish is 10 minutes from coming out of the oven slice the green onions and mince the cilantro. Â Slice the avocado, place in a bowl and drizzle with the juice of 1 lime and a sprinkle of kosher salt.Â Place the fish on a large platter, place avocados on platter and sprinkle the green onions and cilantro evenly over entire platter and garnished with limes for drizzling.Â When removing fish meat, open the fish where it was cut (as if you were opening a book and leave it open) and the bones will easily come out leaving the flesh behind.Â Discard the limes and cilantro inside the fish and enjoy!
Suggested Side Dish
Try Island Rice, Mexican Flag Inspired Rice or Rice with Pineapple and Coconut Milk.
Try Pomelo Sauvignon Blanc (California), Root:1â„¢ The Original Ungrafted Sauvignon Blanc (Casablanca Valley), Paulo Alto Reserve (Chile), Corona with a wedge of lime or try our Classic Margarita.
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