Baked Red Snapper
Winner winner Snapper dinner! I know without a doubt my islanders can attest to the how sweet and succulent a well cooked red snapper is. You can steam it, grill it, fry it or in my case bake it. This recipe for baked red snapper would take you straight to the islands.
INGREDIENTS- BAKED RED SNAPPER
The key to cooking like an islander is using a lot of fresh ingredients. We pride ourselves on flavour and most of that flavour comes from the use of herbs, spices and aromatics. This baked red snapper is no different. Marinated in fresh ginger and my *herbaceous green seasoning* takes this to the next level. A dash of ground all spice brought hints of clove and nutmeg which were very pleasant. Scoring the skin of the fish aids in the marinating process since the seasonings are able to really permeate through every layer.
As with anything seafood related, citrus is important. Citrus tames the fishiness that can make seafood unappetizing. Red snapper in itself is a very delicate piece of fish, so much care and thought goes into the cooking process. I absolutely love it when baked because I find that it maintains it’s integrity -and it’s also not a stressful method.
Top with some pickled veggies for an out of this world combo.
Enjoy the recipe!
- 2 Large Red Snapper
- 2 Tbs Green Seasoning
- 1 Tsp Ginger (fresh & chopped)
- 1 Tsp Allspice
- Salt & Pepper (to taste)
- 1 Tsp Vegetable Oil
- 2 Tbs Lemon Juice
- 1/2 Cup Water
- 1/4 Cup Red Wine Vinegar *optional
- SCORE fish on both sides using a sharp knife. Season with green seasoning, salt, pepper, allspice, oil, lemon juice and ginger. Marinate for no more than 4 hours (anything over causes a weird texture to the fish).
- PREHEAT oven to 400 degrees. In a baking dish add water and red wine vinegar. Place fish in dish and cover with foil.
- BAKE covered for 40 minutes until tender and cooked through.
- TOP with pickled vegetables or sauce of your choice.