08/16/2023
Baked Caribbean Red Snapper Recipe.
Ingredients
5- 6 lb. whole red snapper, cleaned and scaled
1/2 cup fresh lime juice
kosher salt and black pepper to taste
1/2 cup olive oil
1 large onion, thinly sliced
1 tbs fresh thyme
1 tbs dried oregano
1 bay leaf, crumbled
1 medium onion, finely minced
1 red or green habanero pepper, seeded and chopped
1 tbs fresh parsley, chopped
fish stock
1/2 cup yellow and red bell pepper for garnish
This is a typical preparation of red snapper Caribbean style. It is seasoned with lime juice, thyme, oregano, garlic and hot pepper.
Clean and scale the fish, then remove the head.
Remove the gills from the head and discard. Reserve the head for the fish stock.
Mix the lime juice with salt and pepper to taste and rub into the fish, inside and out. Set aside.
Pour 6 tbs of olive oil into a baking dish large enough to hold the fish.
Arrange the sliced onion on the bottom of the dish and sprinkle with thyme, oregano and bay leaf, then season with salt and pepper.
Drain the fish and pour the marinade over the onions together with 1 cup of fish stock.
Place the fish in the baking dish and make the following dressing.
Heat the remaining 2 tbs of oil in a frying pan and saute the chopped onion and garlic until the onion is tender but not browned.
Add the hot pepper, and parsley and the remaining 1/2 cup fish stock.
Bake, uncovered, in a preheated 400 degree oven for 40-45 minutes.
To make the FISH STOCK; put the fish head int a saucepan with 1 and 1/2 cups of water and 1 and 1/2 cups of white wine.
Add a small onion, coarsely chopped and some parsley stalks and simmer uncovered for about 30 minutes or until the liquid has reduced by half.
Strain and season to taste with a little salt.