Red Snapper, Fiji, Pacific Islands
Red Snapper, Fiji, Pacific Islands
Photographic Print

Ltd, Upperhall
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La Belle Cuisine - Fish Recipe of the Day

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Fine Cuisine with Art Infusion

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Whole Roasted Red Snapper



SeaBear Smokehouse 

"On a day of fishing, there is only one thing over which
we have total control, and that is what we have for lunch."

~ Douglas C. Ewing

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Art Print

Shooter, Howard
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Red Snapper, from "Game Fishes of the United States," Published 1878
Red Snapper, from "Game Fishes of the United States," Published 1878
Giclee Print

Kilbourne, S.a.
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La Belle Cuisine


Whole Roasted Red Snapper
Saveur Issue #117

Saveur - One Year Subscription 

"One of the finest communal meals we know of is a whole fish cooked
on the bone along with hearty accompaniments. Our favorite method
for whole roasted fish is a Portuguese-inspired preparation in which
a red snapper is stuffed with herbs and cooked in foil with sausage,
potatoes, clams, olives, and fennel. We like to take the fish to the
table still enclosed in its shiny wrapper, then slash it open to serve.”

Serves 6

1 large bulb fennel
Kosher salt, to taste
1 pound fingerling potatoes,
halved lengthwise
7 tablespoons extra-virgin olive oil
1 pound fresh linguiça or kielbasa,
cut into 1⁄4 inch-thick slices
1 whole cleaned red snapper (3 pounds)
1 lemon, sliced into 1⁄4 inch-thick half moons
Ground black pepper, to taste
10 sprigs thyme, plus 2 tablespoons
 thyme leaves
10 sprigs parsley
1⁄2 pound mixed olives, pitted
12 littleneck clams
1⁄2 cup white wine
Zest of 1 orange

1. Trim and discard stalks from fennel; reserve 10 wispy fronds. Halve
fennel bulb lengthwise; slice into 1⁄4 inch-thick wedges. Bring 2
quarts salted water to a boil in a 4-quart saucepan. Blanch fennel
for 4 minutes; drain and set aside. Add potatoes to boiling water;
reduce heat to medium; simmer until tender, 12–15 minutes. Drain
potatoes; set aside.
2. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat.
Add sausage; cook until browned, about 5 minutes. Set aside.
3. Heat oven to 475 degrees F. Cut 4 angled slits on each side of fish,
about halfway to bone. Put a lemon slice into each slit. Line a baking
sheet with an 18 x 24-inch sheet of heavy-duty foil. Transfer fish to
foil. Rub with 3 tablespoons oil; season with salt and pepper. Stuff
cavity with remaining lemon, thyme sprigs, and parsley. Arrange
fennel, potatoes, sausages, olives, and clams around fish; sprinkle
with the remaining thyme. Drizzle with wine. Put an 18 x 24-inch
piece of foil over top. Crimp edges together to form a packet.
4. Roast for 35–40 minutes. Cut into foil; carefully pull back edges.
Sprinkle with zest, remaining oil, and fennel fronds.

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