Whole snapper how to#
Whole snapper skin#
Whole snapper full#

The spicy shallot sauce complements the tender and moist fish. This broiled whole red snapper is super flavorful with a blend of vibrant Indian and Thai flavors. If you do not have a broiled you can make this into a baked red snapper instead by baking at 400 degrees F for 20-25 minutes. Serve the whole red snapper topped with the Asian spicy sauce. While the snapper is broiling prepare the sauce by thinly slicing the shallots, chopped the Thai chili peppers and combine these in a bowl with lime juice, olive oil and fish sauce. A safe way to tell if fish is properly cooked through is by testing with a food thermometer and seeing that it has reached 145 degrees F. Depending on the size of the fish you may need to cook it for longer. Keep an eye on it to make sure it does not burn. Place the snapper on a baking sheet and broil on high heat, on the second high oven shelf for 7-10 minutes per side. Mix into a paste and rub all over the fish including inside and in the slits. In a small bowl combine the snapper seasoning – coriander, turmeric, minced garlic, olive oil and fish sauce. Make three diagonal slits on both sides of the fish. Start with a whole red snapper that has been scaled and gutted.

Whole snapper how to#

How to make my broiled whole red snapper: Key Ingredients for the Asian Chili Shallot Sauce: Key Ingredients for this Broiled Whole Red Snapper Recipe:

Whole snapper skin#

The smell of this red snapper is incredible and with a lightly crispy skin and lime flavored sauce you’ll be asking for seconds. The two flavors complement each other perfectly and with the broiler jumping in to help the fish is ready in 30 minutes. This broiled whole red snapper recipe is a fusion of both Indian and Thai flavors. I love red snapper because it has a firm texture while still being moist and lean. I already have a favorite whole branzino recipe, so I was interested in finding a perfect whole red snapper recipe too, and it seems like I’ve done it. Most importantly you need to remember to ask the fish monger to scale and gut the fish for you – no need to be putting yourself through this at home without the proper tools. Sure, this can seem intimidating at first, but let me assure you, preparing a whole fish is super easy and not complicated at all. Instead of buying fish fillet as I used to, more recently I’ve started buying whole fish. Did you know that with some fish the whole fish is caught, frozen, shipped off to another country to be de-boned (usually China) and then shipped back to the US in neat little fillet packages? While I can’t say I’m ready to prepare a whole chicken and eat all the organs I can at least do this with fish. In the US on the other hand you rarely see multiple parts of an animal on the menu, though I do believe it is finally becoming more common. This is an incredibly resourceful way of cooking and really the only way to show some gratitude to the animal that provided your meal. Even the bones are saved and used to make soups or to flavor other dishes. At least in this way no part of the animal is wasted or thrown out. If you are going to eat an animal you really should eat all the parts, or at least somehow use all the parts in the cooking process. And yes while I myself do not particularly find all of these animal parts appealing I have the utmost respect for the creative way in which they use these organs in the cooking process. They eat chicken feet, hearts, livers, pig snouts, and hooves, you name it.

Whole snapper full#

One thing I incredibly respect about Chinese cuisine and cooking is the full use of the animals. Whole Red Snapper Recipe broiled with a Shallot Chili Sauce.