Whole Roasted Red Snapper

Make a statement by serving up a whole fish!  Not only does a whole fish make a fabulous presentation entrée, but is extremely easy to make!  Don’t be afraid of making one – it won’t bite you!  When the fish is left whole it comes out delectably tender and moist without much effort on your part.  When selecting a whole fish, look for one that has bright clear eyes and doesn’t smell fishy. See raw fish below that Chad is having fun playing with!  Get your kids involved in the kitchen they are more likely to eat it if they are a part of the process. Only involve them in age appropriate tasks.  When ready to eat the fish, simply unfold it like a book and remove the stuffing.  There will be bones so be careful when serving to kids.  The bones are quite easy to see so don’t be afraid also let them have a treasure hunt by removing the bones in their piece of fish – strictly supervised by an adult as well.

I am featuring two versions using Red Snapper, but you can use most any whole fish. One is Latina style with cilantro, limes and avocados and the other takes on a Spring flare with Spring inspired ingredients.

Whole Roasted Red Snapper Stuffed with Cilantro and Limes

Whole Roasted Snapper with Spring Inspired Vegetables

Chad having fun playing with his food!  Be careful when letting your children play with a whole fish because the fins and tail can be sharp not to mention the teeth if they stick their fingers in the fish’s mouth.  I did “make him/her talk” while my boys gently touched the teeth.  They were more interested in the eyes though and you should be too – it is key in selecting a fish as described above!

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