Broiled (or grilled) whole red snapper

By Anonymous -
This is in Mark Bittman's "How to Cook Everything," which is a fantastic cookbook. I borrowed Gwen's for a few days, and had to go out and buy my own when I had to give hers back. I'm definitely a Bittman convert now.
Because Bittman has so many variations on his recipe, you can use this for any firm-fleshed fish. We had snapper in the freezer, so that's what I used. Don't be afraid of a whole fish -- the fish counter will clean it for you (have them scale it, take the head off, clean the inside out, but leave the skin) and it's very good.
Okay, the recipe. My note (addition) in parenthesis.

2 Tbsp. olive oil
1/4 white wine or dry sherry
salt and pepper
(granulated garlic)
rosemary (dried or fresh)


Mix the oil, white wine, salt and pepper and the garlic in a bowl. Put the fish in the marinade and let it sit in there (turn it over a few times) while you heat the broiler or the grill. (if you're using a broiler, oil the broiler pan a little before putting the fish on)
Sprinkle rosemary on top of fish, once it's on the broiler pan. Broil for 5-6 minutes on each side, basting with the marinade.

That's it, really. And it smells really good. Now, the skin will blacken in spots. That's okay, because you're probably just going to pull the skin off, right? (Ernie likes the skin, but Gaby and I do not)

Comments

Anonymous said…
Bought two whole red snappers. Tried your recipe. It was good! Great alternative to frying. Thanks.
7:14 PM
Ken Clark said…
Brace yourself! I am going to cook! I was attracted to two snappers at Costco--not as fresh as would be perfect--one eye is a bit sunken. But they smell OK. I found your recipe looking for something SIMPLE particularly since I have little experience BBQ'ing whole fish. There seem to be many recipes that would have me spend many hours finely chopping many many many herbs. I hope my wife is pleased.
10:17 PM
Anonymous said…
The Greek recipe:
Marinate your red snaper for about 3 hours in a mix of good Olive oil (I buy HORIO) expensive but is worth it. squeeze a lemon,salt and pepper,and Oregano
Turn your broil into medium,place the fish into the baking pan.live each site about 10 minutes while you baste it,and after turn the broil to hi for about 3-4 minutes each site.When the fish is a little burn does not smell fishy any more.I do not like fishy fish
11:52 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

Apple Cranberry Stuffed Pork Roast Recipe

By Alissa -
from: Simply Recipes ok, this recipe sounds a little involved... and it is, but just a little. It really wasn't that bad, and the results were super fantastic. I should have taken a picture after I made the first slice. It was definitely an impressive holiday-worthy dish. Check out the original post here for pictures of the whole butterflying process. It really was not difficult. I didn't have a few of the ingredients, so my substitutions are in parentheses. Also, I was thinking you might be able to do this with a boneless turkey breast as well, if you're not a pork eater. Filling 1 cup apple cider 1/2 cup cider vinegar 3/4 cup packed light brown sugar 1 large shallot, peeled, thinly sliced (I used a yellow onion) 1 1/2 cups dried apples (packed) (I used 2 Granny Smith apples, chopped) 1/2 cup dried cranberries 1 Tbsp grated fresh ginger 1 Tbsp yellow mustard seeds (I stirred in a little dijon mustard instead) 1/2 teaspoon ground allspice (I used cinnamon and
Read more