I cooked a 3 lb fish and I used grouper,of course I used less ingredients, I did not have any parsley, substituted cilantro. It was so good. My husband loved it and I will make again.
Roasted Whole Snapper
HOWARD L. PUCKETT
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.
Yield: 16 servings (serving size: 4 ounces fish and 1/4 cup tomato mixture)
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Amount per serving
- Calories: 173
- Calories from fat: 16%
- Fat: 3g
- Saturated fat: 0.6g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.8g
- Protein: 30.5g
- Carbohydrate: 4.9g
- Fiber: 0.8g
- Cholesterol: 53mg
- Iron: 0.6mg
- Sodium: 142mg
- Calcium: 58mg
- 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.
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