Best 3 Whole Snapper With Pearl Onions And Chiles Recipes

**Savor the Exquisite Flavors of Whole Snapper with Pearl Onions and Chiles: A Culinary Journey of Delight**

Embark on a tantalizing culinary adventure with our meticulously curated collection of whole snapper recipes, each offering a unique symphony of flavors that will captivate your taste buds. From the classic elegance of the Whole Snapper with Pearl Onions and Chiles to the vibrant and aromatic Snapper Veracruz, these dishes promise an unforgettable dining experience. Explore the vibrant flavors of Mexican cuisine with our zesty Snapper a la Talla, or indulge in the rich and savory flavors of Greek-style Grilled Whole Snapper. With step-by-step instructions and a treasure trove of cooking tips, we guide you through the process of creating these culinary masterpieces, ensuring perfect results every time. So, prepare to embark on a culinary journey that will transport you to the shores of Mexico, Greece, and beyond, as you savor the delectable flavors of our whole snapper recipes.

Let's cook with our recipes!

SNAPPER WITH BLISTERED BEAN SALAD AND CHILE VINEGAR

Snapper with Blistered Bean Salad and Chile Vinegar image

If there is one time we'd want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 habanero chile, seeds removed, finely chopped
1 small garlic clove, finely chopped
1/2 cup unseasoned rice vinegar
4 1/2 teaspoons light brown sugar
Kosher salt
2 small red onions, cut through root ends into 8 wedges
2 cups sugar snap peas, strings removed
2 tablespoons olive oil, divided, plus more for drizzling
1 pound green beans, trimmed
4 (6-ounce) snapper fillets
1 cup torn basil leaves
1/4 cup crushed salted, dry-roasted peanuts

Steps:

Prepare a grill for medium-high heat. Put a large cast-iron skillet on grill to heat.
Meanwhile, stir chile, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved; season chile vinegar with salt. Set aside. Toss onions, sugar snap peas, and 1 1/2 tsp. oil in a large bowl; season with salt.
As soon as skillet is hot, add vegetables and cook, stirring occasionally, until blistered and crisp-tender, 6-8 minutes for onions and about 4 minutes for sugar snap peas. Transfer to a platter.
Toss green beans and 1 1/2 tsp. oil in another large bowl and cook directly on grill grate on one side until blistered, lightly charred, and crisp-tender, about 3 minutes. Transfer to platter with onions and sugar snap peas and toss to coat; drizzle reserved chile vinegar over.
Wipe out skillet with paper towels. Add 1 Tbsp. oil and set back on grill. Season snapper all over with salt and cook, skin side down, in skillet until skin is golden brown and crisp, about 4 minutes. Turn and cook just until cooked through, about 2 minutes.
Set snapper on top of bean salad and top with basil and peanuts.

WHOLE SNAPPER

Whole Snapper image

Provided by Kris Wessel

Categories Fish Onion Roast Dinner Lemon Seafood Snapper White Wine Lime Juice Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 Spanish onions, peeled and thinly sliced
2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled
1 cup dry white wine
2 bay leaves
6 tablespoons unsalted butter
Juice of 2 lemons
2 (4-pound) whole red snappers, cleaned, with head and tail intact
1 small tomato, sliced
2 ribs celery, halved crosswise
Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving
1/2 cup coarsely chopped fresh cilantro
Special Equipment
1 (12- by 18-inch or larger) roasting pan

Steps:

Preheat the oven to 400°F.
In a large sauté pan over moderate heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add 3/4 cup wine and the bay leaves and bring to a simmer. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Whisk in the butter then remove the pan from the heat and whisk in the lemon juice.
Arrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan. Stuff the cavity of each fish with about 1/4 cup of the onion mixture, along with the whole garlic, tomato slices, and celery. Season to taste with salt and pepper. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 2 cups of water to the pan. Wrap the pan snugly with foil and roast for 25 minutes. Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm.
Scrape the onion and juices from the roasting pan into a medium saucepan. Add the remaining 1/4 cup white wine and 1/4 cup water, and bring to a simmer. Continue simmering until slightly reduced, then pour through a fine-mesh strainer.
To Serve:
Garnish the fish with cilantro and serve with the reduced pan sauce and lime wedges.

BAKED SNAPPER WITH CITRUS AND GINGER

Baked Snapper with Citrus and Ginger image

This is such an easy dish to cook and healthy way to eat fish. It is so versatile you can eat it during the week in front of the TV or for a dinner party!

Provided by Jase

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 (3 pound) whole red snapper, cleaned and scaled
3 ½ tablespoons grated fresh ginger root
3 green onions, chopped
1 tomato, seeded and diced
1 lime
⅓ cup soy sauce
1 lemon
½ teaspoon sea salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 9.2 g, Cholesterol 124.9 mg, Fat 4.8 g, Fiber 2.7 g, Protein 72.2 g, SaturatedFat 1 g, Sodium 1579.2 mg, Sugar 1.8 g

Tips:

Choose the Right Fish: Select a fresh whole snapper with bright eyes, red gills, and firm flesh. Ask your fishmonger to clean and scale the fish for you.
Prepare the Fish: Rinse the fish thoroughly inside and out. Pat it dry with paper towels. Make three diagonal cuts on each side of the fish to help the marinade penetrate.
Make the Marinade: Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Use your hands to rub the marinade all over the fish, inside and out. Let the fish marinate for at least 30 minutes, or up to overnight.
Roast the Vegetables: Preheat the oven to 425°F (220°C). Toss the pearl onions, cherry tomatoes, and bell peppers with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
Cook the Fish: Heat a large skillet over medium-high heat. Add the fish and cook for 3-4 minutes per side, or until the fish is cooked through. The fish is done when it flakes easily with a fork.
Serve: Transfer the fish to a serving platter. Top with the roasted vegetables. Drizzle with pan juices. Garnish with fresh herbs, such as parsley or cilantro.

Conclusion:

This whole snapper recipe with pearl onions and chiles is a delicious and flavorful dish that is perfect for a special occasion. The fish is cooked to perfection and the vegetables are roasted to perfection. The combination of flavors is amazing. If you are looking for a new and exciting way to cook fish, this recipe is definitely worth trying.