![]() This method also lends itself to a bunch of spices.Instead of olive oil, use ghee or melted butter for a richer flavor.Swap the lemon juice (1-for-1) for any vinegar (balsamic would be delicious) or another strong citrus (think: lime or grapefruit).Cook your fish within 3 days of buying it.This recipe is really easy, and we have full confidence that you will knock it out of the park, but if you’re looking for a few tips to help guide you, you can find those below: Serve and enjoy – let cool slightly, then squeeze the baked lemons over the snapper, serve, and enjoy!.Bake – place the lemon wedges in the baking dish around the snapper, then transfer to the oven to bake for 20 minutes, until the snapper easily flakes with a fork.Season the red snapper – place the snapper filets in a baking dish or on a rimmed baking sheet, and rub on both sides with the olive oil, lemon juice, garlic, salt, and pepper.Seafood tends to really intimidate people, but it’s actually very easy to cook! For this recipe, you’ll essentially just season the fish and throw it in the oven. Lemon – 1 lemon’s worth of wedges will bake alongside the snapper.You’ll need a ½ teaspoon of fine sea salt and a ¼ teaspoon of ground black pepper. ![]() Sea Salt + Black Pepper – as mentioned above, this delicious fish requires really simple seasoning.Garlic – 3 cloves of grated garlic go a long way in deepening the flavor here. ![]() Lemon Juice – to add some brightness to the fish, you’ll need 1 tablespoon of fresh lemon juice (the juice from about half of a lemon).Extra-Virgin Olive Oil – before it goes into the oven, we’ll use 1 tablespoon of extra virgin olive oil to rub over the fish.Red Snapper – to start, you’ll need 1 pound of red snapper filets. ![]() In addition to the red snapper itself, you’ll just need a few really simple ingredients (many of which you probably already have) to pull this yummy dish off. I’ve also found that THIS website (they also have an app for easier access) is really helpful for finding the most sustainable fish available. I usually ask the person working the fish counter if the snapper is fresh and line-caught. Great question! I typically find red snapper thawed at the fish counter of my local grocery store. Because it has such an excellent flavor on all its own, it requires just a really simple seasoning, and like most fish, the cooking process is really quick and easy! How do I select my red snapper? I love seeing the whole fish on my plate.Red snapper is delicious, y’all! If you’ve never had it, it’s somewhere between firm and flaky and lean and fatty. 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. Many people eat the fish whole, like I do and others prefer the head cut off. 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! Perfectly crispy on the outside and tender on the inside. This Dominican Fried Red Snapper is the best fish I have ever had in my entire life.
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