Plate the remaining fillets and spoon some of the sauce from the roasting pan over each portion. When the top fillets have been removed, lift off the fish bones and portion the bottom in the same manner. Carefully lift off each fillet and place on top of the rice. Fillet the snapper, running a knife lengthwise down the fish at about the center, to separate the side into two fillets, and then under the flesh to separate it from the bone. To serve, spoon the coconut rice on to the middle of four plates. To prepare the grilling basket, arrange a bed of lemon slices on one open side. Sprinkle remaining 2 tablespoons of salt over the outside of each fish. Rub extra virgin olive oil of the outside of each fish. Add the coconut milk and cilantro, gently stir to incorporate and season to taste with lime juice, salt and pepper. Stuff the inside of the fish with 5-6 lemon slices, fold slices in half if they have trouble fitting. When the rice is cooked, remove and discard lemongrass. Remove the rice from heat, cover and let sit for another 10 minutes. Lower the heat and simmer for 10 minutes. Melt the butter in a small saucepan over medium-high heat until bubbling. Transfer rice to a medium pot add water, season with a pinch of salt, add lemongrass and bring to a boil over medium-high heat. Preheat the oven to 400 degrees Fahrenheit. First, place the rice in a fine sieve and rinse under cool water until the water begins to run clear. While the fish is roasting, cook the rice. Bake the fish until a metal skewer can easily be inserted into the fish and, when left in for 5 seconds, feels warm. Spoon the spice mixture over the snapper and bake for about 25-30 minutes, basting frequently. The Best Red Snapper Fillet Recipes on Yummly Delicious Red Snapper Fillet, Grilled Red Snapper With Green Harissa Sauce, Grilled Red Snapper With White. Place the fish on a roasting pan.Ĭombine the canola oil with the garlic, ginger, coriander, chili flakes, coconut milk, lime juice and zest in a mixing bowl and stir to combine. Generously season inside the belly and both sides of the fish with salt and pepper. This dish incorporates flavors inspired by the food of Southeast Asia. Serve right away.About I really love cooking whole fish because not only is it a good way to buy a fish (you can check the quality on a whole fish easier than on cut up fish) you can impart lots of great flavor by stuffing the cavity with herbs and lemons. Drizzle remaining marinade over the fish and finish with a squeeze of the grilled lemon. Place the grilled red snapper on a serving platter, garnishing with a mixed herb salad. Add the remaining lemon half to the grill and cook until slightly charred. Place the red snapper directly over medium-low heat. Step 2 of Baked Red Snapper Fillet Recipe: Pat dry the Red Snapper. Rub the two-thirds of marinade mixture all over the fish and into the slashes, reserving the rest to use for garnishing the snapper after it’s finished cooking. Preheat the oven to 360 degrees F (180 degrees C). Make two incisions with a sharp knife in both sides of the fish at a 45-degree angle. Combine the olive oil, brown sugar, garlic and pepper. Trim off the fins of the snapper using kitchen shears. Prepare the brine by dissolving enough salt in cold water to float an egg. Clean and oil the grate.įor the marinade, mix together the thyme, rosemary, garlic, salt, pepper, chile slices, 1 tablespoon of lemon juice (reserving half of the lemon for the grill) and olive oil. Prepare a grill for medium-low direct heat cooking.
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