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)
1 cup fresh lime juice (about 8 limes)
1 cup water
1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon salt
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
2 large ripe tomatoes, each cut into 8 wedges
2 large onions, each cut into 8 wedges
1 cup dry white wine
How to Make It
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.