Roasted Sarandeado Style Whole Snapper Food

WHOLE ROASTED SNAPPER

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

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

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.