When we were at the fish market this evening, the Enthusiastic Kitchen Elf spied a vermillion snapper. "Mommy," he tugged excitedly on my arm, "can we have a whole roasted fish for dinner tonight, please?"
While vermillion snapper isn't a 'best choice', according to the Seafood Watch, it is a 'good alternative.' Besides, how do you say no to a kid who wants to eat a whole fish?? You don't. So, we bought one. Because I had a bunch of zested citrus from making Yuzu Kosho, I decided to use those "naked fruits" in this recipe.
- 1 vermillion snapper, cleaned
- red grapefruit (I used half of a grapefruit), thinly sliced
- onion (I used half of an onion), thinly sliced
- 3 limes, quartered
- olive oil
- 1 C chicken broth
Preheat the oven to 400 degrees F. Lay your snapper in a baking dish. Fill the snapper cavity with as many slices of grapefruit and onion as you can. Lay the fish flat and cover with the remaining slices. Lay the lime quarters around the fish. Drizzle with olive oil. Pour the chicken broth over the top. Cover the pan tightly with foil and place in the oven. Roast for 25 minutes.
Remove the foil and roast for an additional 25 minutes.
To serve, place the whole fish on a platter on top of a bed of greens (I used shredded green cabbage). I served this with a side of quick sauteed asparagus. Dinner is served!