Roasted Whole Snapper

Roasted Whole SnapperRecipe
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.


16 servings (serving size: 4 ounces fish and 1/4 cup tomato mixture)

Recipe from

Cooking Light

Nutritional 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


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


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.

Preheat oven to 425°.

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.

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.