Red Snapper with Salsa Verde
6 to 8 ounces of fillet per person. Don't be scared of a whole fish. Cooking a fish whole is one of the best ways to enjoy a fish and one of my favorite fish is red snapper. Figure 1 pound per person with whole fish. Combined with the freshness of the salsa verde sauce and the moist tenderness of a whole fish, this recipe sure to delight your taste buds and your family. You can use almost any fish for this recipe but snappers and bass have a heavier bone structure makes it easier to remove the meat.
6- 8 ounce snapper fillets, skinned
4 to 6 pound whole red snapper, cleaned and scaled
1/4 cup extra virgin olive oil
2 tablespoons lime zest
1 tablespoon kosher salt
2 teaspoons black pepper
3 cups fresh parsley chopped
1/2 cup extra virgin olive oil
half cup white wine vinegar
2 tablespoons fresh garlic, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
Preheat oven to 425.
Combine extra virgin olive oil, salt, pepper and lime zest, pour and rub on to fish well. Marinate at room temperature 45 minutes to an hour before cooking.
Bake fillets for 8 minutes and then under the broiler for 2 to 3 minutes.
Preheat oven to 400.
Combine extra virgin olive oil, salt, pepper and lime zest, pour and rub on to fish well. Marinate at room temperature 45 minutes to an hour before cooking
Put fish in large roasting pan and bake until it flakes 30 to 40 minutes.
Put all ingredients in a food processor and blend until smooth
Remove fish from oven and let rest about five minutes. In the meantime, heat salsa verde on low heat until warm. Pour over fish. This dish is great served with french fries. Serves 4 to 6 people.