Roasted Whole Snapper

Ingredients

• 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

Preparation

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.
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.