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Thai Roasted Whole Snapper

Almost any whole fish can be cooked with this method but snapper is particularly good with the Thai flavors.

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Yield: 3-4 servings

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Active Time: 30 minutes
Start to Finish: 1 hour

For this recipe you’ll need:

 

One 2-to 3-pound whole snapper, gutted and scaled

Salt and pepper to taste

 

For the marinade:

3 tablespoons lime juice, freshly squeezed

2 tablespoons brown sugar

2 tablespoons fish sauce

2 teaspoons ginger, freshly grated

2 cloves garlic, minced

2 tablespoon grapeseed oil

 

1/2 onion, thinly sliced

1/2 cup cilantro leaves

1 lime, thinly sliced

 

For the garnish:

1 cup cilantro leaves

2 Serrano or jalapeño peppers, thinly sliced

2 scallions, sliced thinly on the bias

      1. Preheat the oven to 400°.

      2. To score the fish, make three diagonal slices about 1/2-inch deep on each side of the snapper. Place the fish in a baking dish or on a sheet tray and season, including the cavity, with salt and pepper to taste.

      3. To prepare the marinade, whisk together the lime juice, brown sugar, fish sauce, ginger, garlic and grapeseed oil. Pour the marinade over the fish, and rub on both sides. Allow the fish to marinate for 15 to 20 minutes.

      4. When ready to roast the fish, place the onions, cilantro and sliced lime inside the cavity.

      5. Transfer the fish to a roasting pan with a rack, and stand the fish up on its belly so both sides are exposed. Tip: Use a couple balls of foil on each side to help keep the fish upright.

      6. Roast until the thickest part of the flesh reads 135° to 140° on a meat thermometer. Tip: Whole fish will take approximately 12 minutes per inch of thickness, but is very forgiving in the sense that it holds its moisture a lot longer than fish filets. So, if your fish is 2 inches thick at its widest point it should take approximately 25 minutes.

      7. Place the fish in the oven, and roast until the meat is just cooked through. Tip: Whole fish will take approximately 15 minutes per inch of thickness, but is very forgiving in the sense that it holds its moisture a lot longer than fish filets. So, if your fish is 2 inches thick at its widest point it should take approximately 30 minutes.

      8. Using a large spatula (maybe even two!), carefully transfer the fish to a platter. Allow for the fish to rest for about 5 minutes.

      9. Top with the garnishes and serve.