- 1 (3- to 3 1/2-lb.) red snapper, cleaned, with head and tail intact
- Parchment paper
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 large bunch fresh basil, stems and leaves separated
- 2 limes, thinly sliced
- 4 green onions, sliced
- 1/4 cup olive oil
- 1 cup teriyaki sauce
How to Make It
Preheat oven to 400°. Cut 3 diagonal slits, 1 1/2 inches apart, on each side of fish. Place fish in a parchment paper-lined jelly-roll pan. Let stand at room temperature 20 minutes. Sprinkle salt and pepper over fish and in cavity. Place basil stems, half of lime slices, and half of green onions in cavity. Drizzle olive oil over fish.
Bake at 400° for 35 to 40 minutes or until fish flakes with a fork. Let stand 10 minutes.
Transfer fish to a serving platter; drizzle 1/4 cup teriyaki sauce over fish. Top with basil leaves and remaining lime slices and green onions. Serve with remaining teriyaki sauce.
Note: We tested with Soy Vay Veri Veri Teriyaki Marinade and Sauce.