I like basic Greek Red Snapper. Baked, with just salt, pepper, olive oil. Lemon juice. A touch of paprika. If whole stuff in some rosemary, garlic and lemon wedges in the cavity. Put on foil, a touch of white wine. Seal it, bake it.
Served with lemon wedges, and parsley garnish.
I don't care for the Greek snapper recipes that call for tomatoes...it covers up the lightness of the fish too much.
We cook it in a similar way to Sam1148's method - except, we grill it patiently over indirect heat, turning it just once to avoid pulling off the skin or breaking up the fish. SO GOOD!
I should have said Broiled instead of baked. Without the foil pack. I was thinking about another tech when I typed that. The broiling crisps up the skin a bit. Simple prep, some use balasmic vinegar for the lemon/olive oil coating. But most stuff the cavity with herbs: Either thyme, oregano or rosemary.
There are many variations on "greek red snapper" as the gulf coast has lots of Greek Family owned resturants, some over 100 years in the same family.
If you feel ambitious, try an egg white and salt dome. A simple Google search will present many options. Just make certain that your fish longer scales, cleans and de-gills it properly. Use any herbs you like, e.g. Lemon, parsley, fennel, etc.
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Served with lemon wedges, and parsley garnish.
I don't care for the Greek snapper recipes that call for tomatoes...it covers up the lightness of the fish too much.
There are many variations on "greek red snapper" as the gulf coast has lots of Greek Family owned resturants, some over 100 years in the same family.