Whole Red Snapper - Iraqi Style Fish
Whole Red Snapper – Iraqi Style with Tomato Relish
Serves 2-3
Prep 30 min Cook Time – 45 min
Tomato Relish
2 pints cherry tomatoes halved
½ yellow onion quarted and sliced
1 clove garlice, minced
1 tbs marjoram + extra tsp for garnish
1 tbs tarragon + extra tsp for garnish
1 lemon, juiced
2 tbs white vinegar
Salt to taste
1 tbs olive oil
Method - Heat a sauté pan on medium with 1tbs olive oil. Add onions and sauté until translucent. Add garlic and stir until fragrant, 1-2 min. Add tomatoes and season with salt to taste. Sauté until tomatoes soften but still retain some shape. Add lemon juice and stir 2-3 min. Add herbs, incorporate. Add vinegar and stir another 2 min. Set aside to serve with fish or make up to 1 day ahead and warm right before serving.
Red Snapper
*note – all salt and spices are roughly what you want to add for this size fish. Increments and cooking time will vary depending on the size of the fish. You want to be liberal with the kosher salt and pepper but go lightly on the spices just coating the fish. We don’t want to take away from the delicate flavor of this tasty fish.
1 2-2.5 lb whole red snapper
~1tbs Kosher salt
fresh cracked pepper
~roughly 1 tsp each:
onion powder
garlic powder
paprika
mild curry
turmeric
roughly ¼ tsp cayenne
2-3 sliced lemon rings
2 sliced lime rings
4 tbs unsalted butter
1 tbs tamarind, 1 tbs water, 1 tbs low sodium soy sauce - mixed
*for gluten free, skip the soy sauce!
Your fish monger should have descaled, gutted and cleaned the fish properly for you. With a heavy duty kitchen shear, trim fins and dorsal fin. Trim starting from the back end of the fish towards the front. . Rinse fish in very cold water to remove any loose scales and/or extra residue remaining. Thoroughly pat dry with clean paper towels.
Preheat oven to 425F
Score fish with a pairing knife on both sides of fish, carful not to score all the way to the bone. Season generously all over with salt and pepper, making sure to get inside the cavity and in the scores. Lightly dust with remaining dry spices coating both sides of the fish.
Using a large oven safe skillet or cast iron pan, heat evenly on medium high. Add 2 tbs of neutral oil such as canola… enough to coat the entire pan.
Holding fish by the tail end, careful lower into the pan, laying it away from you to avoid splattering. using tongs or wooden spatula, press down firmly on the fish to create an even sear. After 2-3 min carefully add citrus wedges in the scores and inside the cavity. It’s okay if some fall into the pan. Turn off heat and add the soy, tamarind and water mix. Tilt the pan towards you slightly and baste the fish all over with a large spoon. Coat the entire fish in the tamarind mixture.
Transfer the whole pan to the oven and bake at 425F for 15-20 min or until fish is flaky, opaque and a little firm to the touch on the thickest part of the fish.
When it is cooked, carefully transfer the fish to a large serving platter. Garnish with the warmed tomato relish, cilantro and more lemon if you’d like.
Serve with saffron rice and grilled/sautéed vegetables of your choice!
Note – if you are making more than one fish, sear fish one at a time, transferring fish to a parchment lined baking sheet before baking and wiping out skillet before searing each fish.
How To Make Fry Fish Caribbean Style| HOW TO FRY WHOLE FISH
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How To Make Fry Fish Caribbean Style| Crispy Fry Fish
Hey guys today I'm going to show you how to fry a whole fish Caribbean style. This fry red snapper is crunchy, delicious and full of flavor, try these tips and tricks for cooking up any small whole fish.
Enjoy!!
Ingredients
Epis
maggi cube
pepper
sazon
scotch bonnet pepper
all purpose flour
Fry for 10 minutes per side on 350 degrees.
Haitian Epis
Super Easy Oven Baked Fish Recipe
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