Roasted Whole Red Snapper Recipe

Name: Roasted Whole Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: One whole 3-pound red snapper, cleaned and scaled; 1/4 cup chopped cilantro; 2 tablespoons minced fresh ginger; 2 scallions, finely chopped; 1 garlic clove, minced; 1 teaspoon Asian sesame oil; 1 tablespoon canola oil, plus more for rubbing; 1/4 cup finely chopped parsley; 2 tablespoons salted capers, rinsed and finely chopped; 2 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 1 tablespoon canola oil, plus more for rubbing; 2 tablespoons minced fresh ginger; 1 garlic clove, minced; 1 serrano chile, seeded and minced; 1 teaspoon chopped thyme; 1/8 teaspoon ground allspice; 1 tablespoon canola oil, plus more for rubbing

Servings: persons

One whole 3-pound red snapper, cleaned and scaled
1/4 cup chopped cilantro
2 tablespoons minced fresh ginger
2 scallions, finely chopped
1 garlic clove, minced
1 teaspoon Asian sesame oil
1 tablespoon canola oil, plus more for rubbing
1/4 cup finely chopped parsley
2 tablespoons salted capers, rinsed and finely chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 tablespoon canola oil, plus more for rubbing
2 tablespoons minced fresh ginger
1 garlic clove, minced
1 serrano chile, seeded and minced
1 teaspoon chopped thyme
1/8 teaspoon ground allspice
1 tablespoon canola oil, plus more for rubbing

1
Cook the fish: Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).
2
Cook the fish: Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt.
3
Transfer the paste to a small bowl and stir in the oil.
4
Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone.
5
Lightly season the fish with salt and fill the slashes with the paste.
6
Rub the fish all over with canola oil.
7
Cook the fish: Preheat the oven to 425.
8
Transfer the fish to a heavy rimmed baking sheet so it stands upright.
9
To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail.
10
Roast the fish for 30 minutes, until the flesh just flakes.
11
Transfer the fish to a platter.
12
Using 2 forks, lift the fillets off the bones and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: One whole 3-pound red snapper, cleaned and scaled, 1/4 cup chopped cilantro, 2 tablespoons minced fresh ginger, 2 scallions, finely chopped, and more.

Yes, Roasted Whole Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Whole Red Snapper

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