I still cant believe I got H to eat a whole fish. Not only that, but it was so tasty that we were picking it apart with our fingers by the end! Broiling a whole fish and eating it family-style is a truly comforting experience, and I encourage anyone who likes fish to give it a shot. This is a very easy, satisfying meal that is pretty darned healthy to boot.I went to Costco to get some more salmon to cure, but they were all out. Instead, I found a whole Red Snapper.Why not? We got it home and I started thinking of what to do with it. Steaming seemed too slimy for H at this point so I went with dry heat, blasted under the broiler. I fashioned a basil vinaigrette and marinated the fish for about an hour before flaming.
I made some lime rice go go along side the fish that was very simple but perfectly appropriate. I also made some chili-lemon butter to go with it but to be honest, we didn’t even need it or use it. I finished the fish with some lemon slices and smoked chardonnay salt that was delightful.
One note – if possible, get your fish scaled before you take it home. Or, do what I did, and use a butter knife and find scales all over the kitchen for the next few weeks. Cheers.
For the rice:
- 1c white rice, rinsed well
- 1.5c water
- a few pink peppercorns
- a few slices of lime
- a good pinch salt
For the vinaigrette:
- 1c olive oil
- 3 cloves garlic
- 1/4c lemon juice
- a large handful fresh basil
For the fish:
- 1 2lb red snapper, cleaned, scaled
- smoked salt
- sliced lemon
- Combine all the ingredients for the vinaigrette in the blender and blend until smooth.
- Place the fish in a wide dish and pour the vinaigrette all over, rubbing well inside the cavity. Leave for about an hour in the fridge.
- Prepare the rice. Bring all ingredients to a simmer, cover, and cook for 15 minutes. Cut heat and leave cover on to steam for 10 more. No peeking!
- Preheat the broiler. Transfer fish to a baking sheet covered in aluminum foil. For extra crispy skin, dry off the skin, and apply a fresh light coat of olive oil. Otherwise do nothing – it is still fabulous.
- Dust generously with smoked salt inside and out, then place 4″ under the broiler for about 7 minutes per side.
- Serve alongside rice with some fresh lemon and smoked salt to taste. After you eat one side, you can remove the backbone and finish the rest, probably with your hands.