Whole red snapper recipes
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I love seeing the whole fish on my plate.
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I actually love using my hands to eat it because I can feel the bones before putting the fish in my mouth.Īnd of course, we always eat a whole fish per person, especially if you buy smaller size snappers, which is also what I prefer. You must be careful while eating it because there are small bones and those can be easily missed. That is something you can ask to be cut as well. Place all ingredients except the fish and peanuts into a bowl and combine. Transfer the potatoes to a large roasting pan and try to spread out into 1 layer. Many people eat the fish whole, like I do and others prefer the head cut off. In a large bowl mix potatoes with olive oil, whole dry chili peppers, bay leaves, salt and pepper to taste. They also clean the fish for me and cut it up if I want that. I usually go to my local Asian market because they have a great selection and the fish are super fresh. When you buy the fish, make sure it is cleaned for you. Because we create some slits before seasoning, all that flavor will seep right in and boy is it going to be tasty! Fill the inside of the fish and cavity. Squeeze some lemon juice all over the fish, and the cavity as well. Perfectly crispy on the outside and tender on the inside. Instructions Preheat the oven to 180 C 350 F. One whole 3-pound red snapper, cleaned and scaled Asian Ingredients. Broiled Red Snapper with Ginger Lime Butter. This Dominican Fried Red Snapper is the best fish I have ever had in my entire life. Spaghetti with Snapper, Oregano, Olives, and Sun-Dried Tomatoes.