2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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Whole Red Snapper with Salsa Verde

  
  • Cooking a fish whole is the best way to enjoy a fish and one of my favorite fish is a red snapper. Combined with the freshness of the salsa verde sauce and the moist tenderness of a whole fish, this recipe sure to delight your taste buds and your family.
  • You can use almost any fish for this recipe but snappers and bass have a heavier bone structure makes it easier to remove the meat.
Ingredients

Snapper

  • 4 to 6 pound whole red snapper, cleaned and scaled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lime zest
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper

Salsa Verde

  • 3 cups fresh parsley chopped
  • 1/2 cup extra virgin olive oil
  • half cup white wine vinegar
  • 2 tablespoons fresh garlic, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Directions

Fish

  • Preheat oven to 400°
  • Combine extra virgin olive oil, salt, pepper and lime zest, pour and rub on to fish well. Marinate at room temperature 45 minutes to an hour before cooking Put fish in large roasting pan and bake until it flakes 30 to 40 minutes.

Salsa Verde.

  • Put all ingredients in a food processor and blend until smooth
  • Remove fish from oven and let rest about five minutes. In the meantime, heat salsa verde on low heat until warm. Pour over fish. This dish is great served with french fries. Serves 4 to 6 people. Disfruta!
Dirk's Fish and Gourmet Shop © 2010