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.


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