Whole Roasted Red Snapper With Smoked Paprika Hot Garlic Sauce Recipes

Steps:

• Preheat oven to 450 degrees F.
• Place herbs, oranges, and lemons in the cavity of the fish.
• Drizzle oil over fish and season with salt and pepper.
• Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes.
• Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
• For the sauce: Place oil in small saucepan over medium heat.
• Add garlic and cook until garlic is lightly golden brown.
• Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.

Steps:

• Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with 2 tablespoons butter.
• Butterfly the fish by cutting almost in half horizontally and opening like a book. Carefully cut and remove the spine. Place the fish, skin-side down, on the foil. Roll up the edges of the foil to come close to the edge of the fish to prevent the juices from spilling onto the baking sheet. Sprinkle the fish with salt and pepper. Sprinkle the fish with the garlic powder and then with the tomato bouillon. Drizzle the fish with the hot sauce and then squeeze the limes over. Cut and squeeze the orange juice all over the fish. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish. Dot the fish with the remaining butter.
• Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes. Serve with warm tortillas to make tacos and lime wedges for squeezing over the fish.

Steps:

• Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part of the fish. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon.;