The fun part starts when you’re ready to cook and you start thinking about what to stuff the fish’s cavity with, including herbs, citrus, garlic, or whatever you have on hand that will infuse it with yummy flavor. You can get creative, so don’t worry about having exact ingredients to get started with this recipe.
I served the fish with an herb quinoa and topped it all with a few dabs of pistou (pronounced ‘pee-stoo’) - an olive oil-based sauce that originates from the south of France. Basically, it’s a lot like pesto, but without the pine nuts. True pistou is made by hand in a mortar and pestle, but contemporary folks have been using food processors to save time, with similar results. I actually like to make the traditional version, since I have a mortar and pestle, and it results in a slightly more creamy texture.
And while it’s not customary, I like to add a little lemon zest and juice to brighten up all the flavors. This very garlicky sauce is great with fish, veggies, poultry or grilled meats, so I thought it would make a nice accompaniment to my citrus-infused roasted snapper.I served the whole fish on a plate. It was actually pretty easy to eat - we just peeled away the skin and pulled apart the flakes of delicious, infused meat, careful to avoid the tiny bones.
This recipe for Citrus Infused Whole Roasted Snapper serves/makes: 3-4 servings
The Citrus Infused Whole Roasted Snapper recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.Main Ingredient: Snapper (more Snapper recipes)