Baked Caribbean Red Snapper
- 5- 6 lb whole red snapper, cleaned and scaled
- 1/2 cup fresh lime juice
- kosher salt and black pepper to taste
- 1/2 cup olive oil
- 1 large onion, thinly sliced
- 1 tbs fresh thyme
- 1 tbs dried oregano
- 1 bay leaf, crumbled
- 1 medium onion, finely minced
- 1 red or green habanero pepper, seeded and chopped
- 1 tbs fresh parsley, chopped
- fish stock
- 1/2 cup yellow and red bell pepper for garnish
This is a typical preparation of red snapper Caribbean style. It is seasoned with lime juice, thyme, oregano, garlic and hot pepper.
- Clean and scale the fish, then remove the head.
- Remove the gills from the head and discard. Reserve the head for the fish stock.
- Mix the lime juice with salt and pepper to taste and rub into the fish, inside and out. Set aside.
- Pour 6 tbs of olive oil into a baking dish large enough to hold the fish.
- Arrange the sliced onion on the bottom of the dish and sprinkle with thyme, oregano and bay leaf, then season with salt and pepper.
- Drain the fish and pour the marinade over the onions together with 1 cup of fish stock.
- Place the fish in the baking dish and make the following dressing.
- Heat the remaining 2 tbs of oil in a frying pan and saute the chopped onion and garlic until the onion is tender but not browned.
- Add the hot pepper, and parsley and the remaining 1/2 cup fish stock.
- Bake, uncovered, in a preheated 400 degree oven for 40-45 minutes.
- To make the FISH STOCK; put the fish head int a saucepan with 1 and 1/2 cups of water and 1 and 1/2 cups of white wine.
- Add a small onion, coarsely chopped and some parsley stalks and simmer uncovered for about 30 minutes or until the liquid has reduced by half.
- Strain and season to taste with a little salt.