So I bought a whole snapper at Costco because it was pretty - what should I do now?

M

music-city-missy

Well-known member
I know you are laughing at me but it was such a pretty whole fish with bright shiny eyes and this really pretty 'rainbow' coloring in the skin. I just had to have one. I'm not even a fan of snapper so what do I do with it now? DH doesn't like fish much but he does like snapper.

 
Missy, I remember being in the same predicament! They sure are pretty. Here's what I found, and

I had to go back to the Gail's archives to retrieve and re-format it, so you have to try it now, lol.

I've made this several times--the ingredients can vary according to whim. It makes a wonderful platter.


MOROCCAN FISH WITH CUMIN SEEDS From Saveur #32

Grind together with a mortar and pestle:
3 tbs. cumin seeds
12 peeled, crushed garlic cloves
1 bunch chopped fresh parsley
3 tbs. salt

Transfer to a bowl and add:
Juice of 3 lemons

Place in a large shallow baking dish:

2 cleaned, scaled, 3-pound whole red snappers

Rub fish with spice mixture. Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Remove from refrigerator and scatter over and around fish:

3 sliced, peeled carrots
12 sliced new potatoes
4 sliced tomatoes
1 sliced green bell pepper
1 sliced lemon
5 whole mild green chiles (such as anaheim)

Pour over all:
1/2 cup water
1/2cup olive oil

Bake, basting often, until fish is cooked through, about 30 minutes. Serves 6.

NOTES: My fish were only 1-1/2 lbs each so I halved the recipe. It was still a little cramped in a 10 x 15 Pyrex dish. Next time I would give each fish its own dish. I wish I had a huge baking/serving platter so all the elements could spread out and brown more. I used a processor for the cumin mixture. It's pretty salty: I might cut back next time. I used whole mini bell peppers in place of the chopped green pepper--very colorful.

 
Roasted Whole Red Snapper with choice of 3 spice combinations- this is definitely on my to-try list:

ROASTED WHOLE RED SNAPPER

INGREDIENTS:

1 whole cleaned and scaled 3-pound red snapper.

ASIAN INGREDIENTS
1/4 cup chopped cilantro
2 tablespoons minced fresh ginger
2 scallions, finely chopped
1 garlic clove, minced
1 teaspoon Asian sesame oil
1 tablespoon canola oil, plus more for rubbing

MEDITERRANEAN INGREDIENTS
1/4 cup finely chopped parsley
2 tablespoons salted capers, rinsed and finely chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 tablespoon canola oil, plus more for rubbing

CARIBBEAN INGREDIENTS
2 tablespoons minced fresh ginger
1 garlic clove, minced
1 serrano chile, seeded and minced
1 teaspoon chopped thyme
1/8 teaspoon ground allspice
1 tablespoon canola oil, plus more for rubbing

DIRECTIONS:

1. Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).
2. Prepare the fish: Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
3. Cook the fish: Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.

SERVINGS: 4

Wine: A bright, citrusy Sauvignon Blanc: 2007 Ferrari-Carano Fumé Blanc.

From Perfecting Whole Fish, Pairing of the Day: Food & Wine, April 2009

http://www.foodandwine.com/recipes/roasted-whole-red-snapper

 
Rec: Red Snapper Veracruzano

PRINT RECIPE

Veracruz Red Snapper: Huachinango a la Veracruzana
Recipe courtesy Emilio Allende Hernandez, Pardinos Restaurant, Veracruz, Mexico

Prep Time:20 minInactive Prep Time:30 minCook Time:25 min
Level:
Intermediate
Serves:
6 to 8 servings
Ingredients
1 (3.3 pound/1 1/2 kilogram) whole red snapper, cleaned and scaled
For the marinade:

3 cloves garlic, chopped
2 limes, juiced
2 tablespoons water
Pinch clove
Pinch pepper
Vegetable oil, for sauteing
1/2 cup chicken stock
1 onion, sliced
2 bay leaves
2 pinches dried oregano
1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil)
4 plum tomatoes
6 pickled chiles
8 green olives pitted and crushed, plus 12 green olives, whole
1 tablespoon capers
Salt
3 tablespoons chopped parsley
Directions
Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.

Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.

First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.

Printed from FoodNetwork.com on Sun Feb 14 2010© 2010 Scripps Networks, LLC. All Rights Reserved

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Red Snapper Baked with Mushrooms and Whole Red Snapper Simply Roasted are two we've enjoyed.

* Exported for MasterCook 4 by Living Cookbook *

Red Snapper Baked with Mushrooms

Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Fish Main Dish
Vegetable


Amount Measure Ingredient -- Preparation Method

1 4-lb red snapper
salt
freshly ground black pepper
8 Tbs (1 stick) butter
1 bunch green onions or scallions, tops removed, minced
1 lb fresh button mushrooms, stemmed
fresh dill, if available, chopped

1. Have the fishmonger prepare the fish for baking. Rub the inside with
salt, pepper and butter. Place in a well-buttered baking pan. Set aside.

2. Heat 3 or 4 tablespoons of the butter in a heavy skillet. Add the green
onions and cook until soft. Add more butter and add the mushrooms. Continue
cocking. shaking the pan, until they seem to have absorbed all the fat in
the pan. Stir in the chopped dill. Pour over the fish. Measure the fish at
its thickest point. Don't guess - measure with a ruler. Bake according to
the Canadian method, exactly 10 minutes per inch of thickness, in a
preheated 450 F oven. Baste several times with the pan juices.


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* Exported for MasterCook 4 by Living Cookbook *

Whole Red Snapper, Simply Roasted

Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Fish Main Dish


Amount Measure Ingredient -- Preparation Method1 2 to 2 1/2-lb whole red snapper, gutted, gilled and scaled
2 Tbs olive oil, preferably extra-virgin
2 Tbs sherry vinegar or red-wine vinegar
-- or fresh lemon juice
salt and freshly ground black pepper to taste
garnish: lemon quarters and chopped fresh parsley

1. Preheat oven to 500°F. To make cleanup easier, line a roasting pan with
aluminum foil and set a wire rack in the pan.

2. With kitchen shears, snip the fins off the fish. Rinse the fish and blot
i, dry with paper towels. On each side of the fish, cut 2 or 3 vertical
gashes through the flesh right down to the center bone. Sprinkle the fish
(on both sides) with 1 tablespoon of the oil and 1 tablespoon of the vinegar
or lemon juice, sprinkle with salt and pepper and rub the fish to make sure
the seasonings get into the gashes. Transfer the fish to the prepared pan.

3. Roast, undisturbed, for 20 minutes. Check the fish for doneness by
peering into one of the slits; if the meat at the bone is opaque, the fish
is done. If not, continue to roast 5 to 10 minutes longer.

4. Meanwhile, in a small bowl, whisk the remaining 1 tablespoon oil and
remaining 1 tablespoon vinegar or lemon juice. Season with salt and pepper.

5. Transfer the fish to a platter. Drizzle the oil-vinegar mixture on top
and garnish with lemon quarters and parsley. To serve, use a spoon to lift
the flesh from the bone.


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No, they're so mild it isn't necessary. Just toss them in as is. If guests can deal with fish bones,

eyes and cheeks, they can surely navigate a pepper stem, lol.

 
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