Red Snapper with Salsa Verde

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. Fillets we go 6 to 8 ounces per person. 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.

Ingredients

Snapper

  • 6- 8 ounce snapper fillets, skinned.

        or

  • 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

Salsa Verde

  • 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

Directions

Fillets

  • 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.

Whole Fish

  • Preheat oven to 400.

  • Combine extra virgin olive oil, salt, pepper and lime zest, pour and rub on to fish well. Marinate fish at room temperature 45 minutes to an hour before cooking

  • Put fish in large roasting pan and bake until it flakes 25 to 30 minutes.

Salsa Verde

  • 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.


FISHDirk FucikFISH: SNAPPER