Citrus Infused Whole Roasted Snapper
Whole Red Snapper is delicious when grilled with citrus, then topped with a flavorful sauce.
Author: My Delicious Blog
Recipe type: Seafood
For the Fish
- 1 2-lb. whole Snapper, rinsed & patted dry (*)
- 1 orange, sliced
- 1 lemon, sliced
- 1 garlic clove, sliced
- 1 shallot, sliced
- few sprigs fresh rosemary
- olive oil (for drizzling)
- pinch kosher salt
- pinch freshly ground black pepper
For the Pistou
- 1 garlic clove, chopped
- heavy pinch kosher salt
- 2 c. packed fresh basil leaves
- 1 small tomato, seeded and chopped
- ¼ c. olive oil
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- ¼ c. grated parmesan
For the Herb Quinoa
- 1 c. dry (white) quinoa
- 2 c. water
- handful fresh herbs (parsley, mint, thyme - whatever you have on hand)
- 1 Tb. lemon zest
- 1 Tb. lemon juice
- 2 Tb. unsalted butter (or olive oil)
- 1 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
Prepare the Fish:
- Heat oven to 425 degrees.
- Line a rimmed baking sheet with parchment paper.
- Cut 2-3 diagonal slits in each side of the fish (down to the bone).
- Rub each side of the fish with olive oil; sprinkle each side with salt & pepper, plus the inside cavity.
- Stuff the cavity with lemons, oranges, garlic, shallots, rosemary.
- Layer several slices of lemons and oranges on the baking sheet, along with any left over shallot, garlic and rosemary; place fish on top.
- Place baking sheet in the oven. Roast for about 40 minutes. To test doneness, try to pull out a fin - if it comes out easily, it’s done.
- When finished, remove from oven and allow to cool slightly. Carefully remove the fish and serve whole on a platter.
Prepare the Quinoa:
- Combine 1 c. quinoa with 2 c. water in a small saucepan. Once it boils, cover and turn off the heat. Allow it to sit for about 15 minutes then fluff with a fork.
- Mix in herbs, butter, lemon juice/zest, salt & pepper. Set aside until ready to serve.
Prepare the Pistou (*):
- In the cavity of the mortar, add the garlic clove along with a generous pinch of kosher salt; blend with the pestle until you get a smooth paste.
- Add basil and continue to mash/pound until all the basil is well-combined and very smooth.
- Add tomato and continue to mash until smooth.
- Add olive oil, lemon zest & parmesan; continue to mash until well combined (if it’s too thick, add a bit more olive oil).
- Refrigerate until ready to use.
If you don't have a mortar & pestle, simply add all pistou ingredients into a food processor and blend until smooth!