I love me some red snapper and it’s something I’ve been wanting to try my hand at for a while so I took a shot at it this week. I decided on using whole snapper but may just get filleted pieces next time as eating the whole fish is a lot of work with the bones. When I’m really hungry I just can’t be bothered with all of that, sorry I’m greedy y’all. In either case it turned out really good and I can’t wait to make it again with another variation of stuffings and possibly a sauce.
What you will need…
2 individual serving sized pieces of red snapper fish
2 tablespoons green seasoning*
small onion, sliced
3 garlic cloves, densely chopped
1 scotch bonnet pepper, densely chopped
1/2 cup assorted bell pepper
Clean and gut fish if it hasn’t been done already. Wash fish with lemon juice and water then pat dry with paper towel. Cut a few slits in the fish about an inch apart to help the seasonings to travel through.
Season the outside of the fish with a little adobo, cayenne pepper and garlic powder on both sides then add the green seasoning and massage into skin and slits that you cut earlier. Stuff the belly with the scotch bonnet pepper, garlic and half of the onion.
Place fish on top of a piece of foil and top the fish with the rest of the onion and the bell peppers.
Close up the foil to create pockets and stick the fish in the fridge to marinate for 1-2 hours.
Take the fish out of the fridge about a half hour before you are ready to cook it and turn your oven on to broil. Put the fish pockets in the broiler and let it cook for about 20-25 mins, flip them over and cook an additional 20-25 mins. If you like a crispier fish you can open the pockets and let the fish cook under the broil for an additional 10-15 mins. I did not do this but will try it next time. Remove the fish from the oven and serve with sides of your choice. Serves 2.
I decided on black beans and jasmine rice.