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Roasted Whole Snapper

Yield 16 servings (serving size: 4 ounces fish and 1/4 cup tomato mixture)
It may sound odd, but we found that a kitchen-size plastic garbage bag was the best container to marinate a fish this large. For more ideas, see our red snapper recipe collection.


  • 1 (8-pound) cleaned whole red snapper (head and tail intact)
  • Snapper marinade:
  • 1 cup fresh lime juice (about 8 limes)
  • 1 cup water
  • 1/2 cup fresh orange juice (about 2 oranges)
  • 1 tablespoon salt
  • Spice rub:
  • 1/2 cup (1-inch) sliced green onions
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 6 garlic cloves, peeled
  • Remaining ingredients:
  • Cooking spray
  • 2 large ripe tomatoes, each cut into 8 wedges
  • 2 large onions, each cut into 8 wedges
  • 1 cup dry white wine

Nutrition Information

  • calories 173
  • caloriesfromfat 16 %
  • fat 3 g
  • satfat 0.6 g
  • monofat 1 g
  • polyfat 0.8 g
  • protein 30.5 g
  • carbohydrate 4.9 g
  • fiber 0.8 g
  • cholesterol 53 mg
  • iron 0.6 mg
  • sodium 142 mg
  • calcium 58 mg

How to Make It

  1. Score skin of fish in a diamond pattern. To prepare snapper marinade, combine 1 cup lime juice, water, orange juice, and 1 tablespoon salt in an extra-large plastic bag. Add fish; seal and marinate in refrigerator 20 minutes, turning bag once. Remove snapper from bag; discard marinade.

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  2. Preheat oven to 425°.

  3. To prepare spice rub, combine green onions and the next 9 ingredients (green onions through garlic cloves) in a food processor or blender, and process until smooth. Spread spice rub evenly over both sides of fish. Place fish on a rack coated with cooking spray.

  4. Place tomato wedges, onion wedges, and wine in a shallow roasting pan, and place rack with fish over vegetables in pan. Cover with foil; bake at 425° for 30 minutes. Uncover; bake an additional 45 minutes or until fish flakes easily when tested with a fork. Remove skin from top side of fish; discard skin. Remove tomato mixture from pan; serve with fish.