Sunday, March 4, 2012


Whole red snapper is marinated with a combination of lime juice, garlic, ginger and cilantro then roasted, upright, in an oven. The key here is to keep the fish standing upright so both sides of the fish cook evenly at the same time.  This is a take on those "beer can" chicken standing upright  recipes.

One whole red snapper – about 2 pounds, cleaned and scales removed

¼ cup of freshly squeezed lime juice
6 cloves of garlic
2” piece of fresh ginger peeled and coarsely chopped
1 cup of cilantro leaves
Dash of salt
½ cup of olive oil
Combine above ingredients in food processor to make a marinade

To Prep and Cook the Fish:
First, score each side of fish with a knife to make 3-4 incisions on each side.  Spread marinade on both sides of fish and inside cavity.  Place fish in fridge marinade for about an hour.

Remove fish from fridge and stand “upright” using stainless steel round cutters or cans.  The key here is to keep the fish standing upright, so both sides could roast at the same time (one side not flat on its side).

Preheat oven to 375 degrees.
Let fish rest at room temperature for at least 20 minutes prior to placing in oven.
Let fish roast for 20-25.  Remove from oven.  Let rest for 5-10 minutes.  Pour additional marinade on fish and serve standing upright.  Serves 2

This goes well with pearl couscous, jasmine rice, mashed potatoes, or whatever you like as a starch.

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