Roasted Sarandeado Style Whole Snapper Food

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WHOLE ROASTED SNAPPER



Whole Roasted Snapper image

Whole fish is great on the grill but can come together quickly in the oven, too. Fresh and bright from lemons and kumquats, gochugaru Korean chile flakes give a bit of smokiness reminiscent of the grill. When you buy whole fish from our Seafood department, it will already be cleaned, but our fishmongers will happily scale it for you, too.

Time 40m

Yield Serves 4

Number Of Ingredients 9

1 (2- to 3-pound) sustainable wild-caught whole red snapper, cleaned and scaled
2 tablespoons extra-virgin olive oil
2 lemons (1 zested and 1 thinly sliced)
1/2 bunch thyme (1 teaspoon chopped and remaining left whole), divided
2 cloves garlic, finely chopped
2 teaspoons gochugaru Korean chile flake
2 teaspoons kosher salt
1/2 cup kumquats (or clementines), thinly sliced
Flaky sea salt, for garnish

Steps:

  • Preheat oven to 450°F. Line a large baking dish or a baking sheet with parchment paper and top with a rack.
  • In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt.
  • Cut 3 diagonal slashes down to the bone on each side of the fish. Season fish all over, including inside the slashes and cavity, with mixture.
  • Lay on the rack and stuff each slash and cavity with the thyme stems, sliced lemons and kumquats.
  • Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 20 minutes.
  • Carve fish into four portions and transfer to plates. Drizzle with juices from the baking dish and garnish with flaky salt before serving.

WHOLE ROASTED SNAPPER



Whole Roasted Snapper image

Provided by Food Network

Time 31m

Yield 1 serving

Number Of Ingredients 16

1 yellow tail snapper (1.5 pounds)
1/2-ounce shredded fennel
Salt
Fine ground black pepper
Canola oil
1 1/2 ounces bias cut fingerling potatoes
1-ounce baby carrots
1-ounce bias cut fennel
1-ounce bias cut celery
2 baby artichokes
4 stalks asparagus
1-ounce large diced red onions
2 ounces rich veal glaze
1/2-ounce fresh squeezed lemon juice
Chives
Parsley

Steps:

  • Begin with the yellow tail snapper; take all the bones out inside leaving the head and the tail. Then slit down the center of the fish with a sharp knife. And then inside, put shredded fennel, salt and pepper. Heat the olive oil and sear the snapper. Precook the vegetables. While the fish is searing, add an array of vegetables, the veal glaze and lemon juice. Sear one side, then flip the fish to the other side. Then take the whole pan into a preheated 350 degree oven for about 10 minutes. It should come out nice and brown. Garnish with chives and parsley.

BBQ SNAPPER FILLET: FILETE DE HUACHINANGO SARANDEADO



BBQ Snapper Fillet: Filete de Huachinango Sarandeado image

Provided by Food Network

Categories     main-dish

Time 1h21m

Yield 6 servings

Number Of Ingredients 7

1 cup olive oil
12 garlic cloves, peeled
1 tablespoon seafood seasoning
1 teaspoon seasoning blend (recommended: Old Bay)
1/2 teaspoon New Mexico chili powder
Six 8-ounce Pacific red snapper fillets
Serving suggestions: salad, grilled vegetables, rice, or tortillas and salsa

Steps:

  • Place olive oil, garlic, and seasonings in a blender or food processor and puree for 30 seconds or until smooth. Rinse fillets with cold water and remove any pin bones. Rub fillets with the seasoning mixture and place in a baking dish. Let marinate in the refrigerator for 1 hour.
  • Preheat a grill. Place fillets, skin side down, on hot grill and cook for 2 to 3 minutes on each side. Serve with a salad, grilled vegetables, rice, or tortillas and salsa.

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