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Roasted Red Snapper
by Jo Bunch
from the new Mayo Clinic Cookbook
Serves four, 285 calories per serving
Mike had to triple this recipe
for that gigantic snapper!
1/2 cup fresh orange juice, 1/2 cup fresh lime juice, 1/2 tsp grated orange zest, 1/2 tsp grated
lime zest, 3 shallots or l/2 red onion (chopped), 2 Tbs olive oil, 1 small whole red snapper
(about 1 1/2 lb) cleaned and scaled, head and tail left on) 2 cloves garlic (coarsely chopped) 2
Tbs chopped fresh basil, 2 Tbs chopped fresh mint, 1 Tbs chopped fresh tyme, 1 tsp salt, 1/2
tsp ground pepper, 1 small leek (including tender green top, halved length-wise, and cut
crosswise into 1 1/2 in . pieces), 2 large tomatoes (cut crosswise into slices 1/2 thick)
In shallow glass baking dish, combine orange and lime juices, zests, shallots and 1 Tb. of oil,
1/2 tsp of the salt and 1/4 tsp of pepper. Pulse to puree. In small bowl, combine half of the
herb paste with the leek. Toss gently to mix.
Sprinkle the leek mixture evenly over the bottom of the prepared basking dish. Top with
tomato slices, arranging them in a single layer. Sprinkle the tomatoes with the remaining 1/2
tsp. salt and 1/4 tsp. pepper. Remove the fish from the marinade and pat dry. Discard the
marinade. Rub the remaining herb paste over the fish, coating both sides. Place the fish on top
of the tomatoes and cover the dish tightly with aluminum foil.
Roast the fish for 30 minutes, then uncover and roast until the fish is opaque throughout when
tested with the tip of a knife, 10-12 minutes longer.
Lift the fish from the baking dish and place on a large platter. Divide the vegetables among 4
warmed individual plates. Peel the skin from the top of the fish, remove the top fillet, and
divide it between 2 of the plates. Lift out the center fish bone and discard. Lift the second fillet
and divide it between the remaining 2 plates. Serve immediately.