Whole Snapper Recipe

Prep and marinate

Rinse the cleaned whole snapper under cold water and pat dry thoroughly with paper towels. Make three 1/2-inch diagonal slashes on each side of the fish. In a small bowl combine minced garlic, lime juice, olive oil, kosher salt, black pepper, chopped cilantro, chopped parsley, scallions, allspice (if using) and smoked paprika (if using). Rub half the marinade inside the cavity and into the slashes; stuff the cavity with lime slices and the remaining chopped herbs and scallions. Let sit at room temperature for 15–20 minutes or refrigerate for up to 1 hour for deeper flavor (if refrigerating, bring back to room temp 20 minutes before cooking).

Cook (grill or oven)

Option A — Grill: Preheat grill to medium-high (about 400°F / 200°C). Oil the grates. Place the fish on the grill and cook 6–8 minutes per side depending on thickness (fish is done when flesh flakes easily and internal temperature at the thickest part reaches 140–145°F / 60–63°C). Option B — Oven: Preheat oven to 425°F (220°C). Place the fish on a rimmed baking sheet lined with foil or in a shallow roasting pan. Drizzle a little extra oil over the fish. Roast for 18–25 minutes depending on size, until flesh flakes and reaches 140–145°F internally. Remove fish carefully to a platter.

Rest and finish

Let the cooked snapper rest for 3–4 minutes. Spoon any pan juices or a little extra lime juice over the fish and garnish with lime wedges and cilantro sprigs. Keep warm while finishing sides.

Rinse the rice in cold water until the water runs clear. In a medium saucepan, melt butter or heat oil over medium heat. Add the drained rice and stir to coat for 1 minute. Add water (or stock), salt, and bay leaf if using. Bring to a boil, then reduce heat to low, cover, and simmer undisturbed for 15 minutes. Turn off heat and let sit, covered, for 5–10 minutes. Fluff with a fork before serving.

Heat olive oil in a large skillet over medium-high heat. Add sliced onions and carrots first and sauté 3 minutes, then add bell pepper and zucchini. Cook, stirring occasionally, until vegetables are tender-crisp, about 4–6 minutes. Add minced garlic in the last 30 seconds. Season with salt, pepper and a squeeze of lime juice. Stir in chopped fresh herbs and remove from heat. Keep warm for plating.

If adding plantains, peel and slice diagonally about 1/2-inch thick. Heat oil in a heavy skillet over medium-high heat. Fry plantain slices in batches until golden brown on both sides, 1.5–2 minutes per side for ripe plantains. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Serve warm alongside the fish.

Place a portion of rice on each plate, add the vegetable side to one side, and transfer half or whole snapper on or beside the rice as desired. Add plantains if using. Garnish with extra lime wedges and cilantro sprigs. Serve immediately and encourage diners to squeeze fresh lime over the fish before eating.