Whole Roast Snapper with Citrus Vinaigrette
By America's Test KitchenPublished on October 20, 2021
Yield
Serves 4
Ingredients
6 tablespoons extra-virgin olive oil ¼ cup minced fresh cilantro 2 teaspoons grated lime zest plus 2 tablespoons juice2 teaspoons grated orange zest plus 2 tablespoons juice1 small shallot, minced⅛ teaspoon red pepper flakes Salt and pepper 2 (1½- to 2-pound) whole red snapper, scaled, gutted, and fins snipped off with scissors
Before You Begin
You can substitute whole sea bass for the snapper. Fish weighing more than 2 pounds will be hard to maneuver on the baking sheet and should be avoided.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper and spray parchment with vegetable oil spray. Whisk ¼ cup oil, cilantro, lime juice, orange juice, shallot, and pepper flakes together in bowl. Season with salt and pepper to taste; set aside.
- In separate bowl, combine lime zest, orange zest, 1½ teaspoons salt, and ½ teaspoon pepper. Rinse each snapper under cold running water and pat dry with paper towels inside and out. Using sharp knife, make 3 or 4 shallow slashes, about 2 inches apart, on both sides of snapper. Open cavity of each snapper and sprinkle 1 teaspoon salt mixture on flesh. Brush 1 tablespoon oil on outside of each snapper and season with remaining salt mixture; transfer to prepared sheet and let sit for 10 minutes.
- Roast until snapper flakes apart when gently prodded with paring knife and registers 140 degrees, 15 to 20 minutes.
- Carefully transfer snapper to cutting board and let rest for 5 minutes. Fillet each snapper by making vertical cut just behind head from top of fish to belly. Make another cut along top of snapper from head to tail. Use spatula to lift meat from bones, starting at head end and running spatula over bones to lift out fillet. Repeat on other side of snapper. Discard head and skeleton. Whisk vinaigrette to recombine and serve with fillets.
Yield
Serves 4Ingredients
6 tablespoons extra-virgin olive oil
¼ cup minced fresh cilantro
2 teaspoons grated lime zest plus 2 tablespoons juice
2 teaspoons grated orange zest plus 2 tablespoons juice
1 small shallot, minced
⅛ teaspoon red pepper flakes
Salt and pepper
2 (1½- to 2-pound) whole red snapper, scaled, gutted, and fins snipped off with scissors
Ingredients
6 tablespoons extra-virgin olive oil
¼ cup minced fresh cilantro
2 teaspoons grated lime zest plus 2 tablespoons juice
2 teaspoons grated orange zest plus 2 tablespoons juice
1 small shallot, minced
⅛ teaspoon red pepper flakes
Salt and pepper
2 (1½- to 2-pound) whole red snapper, scaled, gutted, and fins snipped off with scissors
Ingredients
6 tablespoons extra-virgin olive oil
¼ cup minced fresh cilantro
2 teaspoons grated lime zest plus 2 tablespoons juice
2 teaspoons grated orange zest plus 2 tablespoons juice
1 small shallot, minced
⅛ teaspoon red pepper flakes
Salt and pepper
2 (1½- to 2-pound) whole red snapper, scaled, gutted, and fins snipped off with scissors
Why This Recipe Works
To serve up an impressive dish of roasted red snapper, we started by making shallow slashes in the skin to ensure even cooking and seasoning; this step also allowed us to gauge the doneness of the fish easily. Applying an intense citrusy salt to both the fish's cavities and outside skin infused their mild flesh with flavor. A quick citrus vinaigrette made for a punchy accompaniment. We roasted the fish on a rimmed baking sheet for even air circulation, and after a brief stint in a hot oven, they emerged firm, flaky, and still plenty moist.
Before You Begin
You can substitute whole sea bass for the snapper. Fish weighing more than 2 pounds will be hard to maneuver on the baking sheet and should be avoided.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper and spray parchment with vegetable oil spray. Whisk ¼ cup oil, cilantro, lime juice, orange juice, shallot, and pepper flakes together in bowl. Season with salt and pepper to taste; set aside.
- In separate bowl, combine lime zest, orange zest, 1½ teaspoons salt, and ½ teaspoon pepper. Rinse each snapper under cold running water and pat dry with paper towels inside and out. Using sharp knife, make 3 or 4 shallow slashes, about 2 inches apart, on both sides of snapper. Open cavity of each snapper and sprinkle 1 teaspoon salt mixture on flesh. Brush 1 tablespoon oil on outside of each snapper and season with remaining salt mixture; transfer to prepared sheet and let sit for 10 minutes.
- Roast until snapper flakes apart when gently prodded with paring knife and registers 140 degrees, 15 to 20 minutes.
- Carefully transfer snapper to cutting board and let rest for 5 minutes. Fillet each snapper by making vertical cut just behind head from top of fish to belly. Make another cut along top of snapper from head to tail. Use spatula to lift meat from bones, starting at head end and running spatula over bones to lift out fillet. Repeat on other side of snapper. Discard head and skeleton. Whisk vinaigrette to recombine and serve with fillets.
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