Roasted Red Snapper

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Many folks have asked me why I don’t feature more fresh fish on my blog, since I live right by the ocean.
Well, maybe you’ll understand when I tell you that the featured snapper below has actually cost $ 24.00, head, tail and guts included! I bought it at my favorite neighborhood Asian market where all seafood is extremely fresh and at the same time much cheaper than anywhere else around here, but still…..
So, there you have it, I love fresh seafood, but with the prices nowadays, I can’t afford it as often as I wish 😦
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Bon Appetit ! Life is Expensive !
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Roasted Red Snapper

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Preparation :
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gut and scale the snapper, season inside and out with lime juice, soy sauce, sriracha and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

gut and scale the snapper, cut off fin’s, season inside and out with garlic oil, lime juice, soy sauce, freshly ground black pepper and kosher salt, bake at 430F until cooked through but still moist, approximately between 40 and 60 minutes, depending on the size of the fish

to serve, drizzle with lime juice and accompany with roasted tomato salsa

Roasted Red Snapper

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5 comments

Forgive me but I have to ask you Chef Hans; is this the same prep and presentation you did when you worked on the ocean liners? I recall traveling on a Sitmar passenger liner from Southhampton, UK; to Sydney, Australia. Red Snapper was a regular menu feature prepped and plated up the very same way. With the exception of the spelling, the Italian crew spelled it Red ‘Schnapper’ on the printed menu for some reason. I must admit they did it well, it was one of the very few dinner menu items which wasn’t always swimming in olive oil.

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Hi Jack,
I can’t recall having served whole fish on any cruise ship, since most Americans (especially in the bygone times) have an aversion to a dish with the head and bones still attached :-).
But having eaten more fish on the beaches around the world than in fine restaurants, I am more fond of having the fish prepared this way, both for the taste and also for the fun of getting to the best morsels while enjoying the beauty of the animal (fish cheeks anyone ?) 🙂

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very good, but can i suggest to substitute the sauce with another one composed by salt, butter, lemon juice, a lillte bit of fresh cream just to amalgamate everything and a bit of estragon, I tried it on other similar kind of roasted fishes and I think is wonderfull

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