Red Snapper Recipe

Preheat and prep fish

Preheat oven to 400°F (200°C). Pat snapper fillets dry with paper towels. Score skin lightly in 2–3 shallow diagonal slashes to help even cooking.

Make a quick marinade by whisking together 2 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tbs chopped cilantro, 1 tsp sea salt and 1/2 tsp black pepper. Brush both sides of the fillets lightly (skin side last). Let rest 10 minutes.

Place fillets skin-side down on a lightly oiled rimmed baking sheet or in a shallow ovenproof pan. Bake in the preheated oven for 10–14 minutes, depending on thickness, until flesh flakes easily and internal temperature reaches 130–135°F (54–57°C). Remove from oven and cover loosely with foil for 3 minutes to rest.

While oven is preheating, halve each squash lengthwise and scoop out seeds to create small boats. Brush cut sides with 1 tbs olive oil and place cut-side down on a sheet pan. Roast in the 400°F (200°C) oven for 8 minutes to soften.

Meanwhile, heat a small skillet over medium heat and add 1 tbs olive oil. Sauté 1 tbs finely chopped shallot until translucent, about 2 minutes. Add cooked quinoa (1/2 cup) and warm through, stirring to combine. Remove from heat and stir in breadcrumbs (2 tbs), grated Parmesan (2 tbs), lemon zest (1/2 tsp), salt (1/2 tsp) and pepper (1/4 tsp).

Turn squash cut-side up, spoon the quinoa mixture evenly into the cavities, pressing lightly. Return to oven and bake 8–10 minutes more until filling is warmed and top is lightly golden. If desired, broil 1–2 minutes to crisp the topping—watch carefully. Remove and keep warm until plating.

Roughly chop peanuts, cashews and almonds so pieces are uniform but still textural. Combine in a bowl with 1 tsp toasted sesame seeds.

In a small bowl whisk tamarind paste (1 tsp) with palm or brown sugar (1 tsp) and 1/2 tsp fish sauce until smooth. Add lime juice (1/2 tsp) and optional chili flake (1/4 tsp). Toss the nut mix with the tamarind dressing until coated. Taste and adjust sweet/tangy/salty balance. Set aside at room temperature.

In a small saucepan warm 1 tsp vegetable oil over medium heat. Add 1 tbs green curry paste and sauté for 30–45 seconds until fragrant.

Add minced garlic (1 tsp) and grated ginger (1 tsp) and cook 20–30 seconds more, stirring to prevent browning.

Pour in 1 cup full-fat coconut milk and stir to combine. Bring just to a gentle simmer, then reduce heat to low. Add 1 tsp fish sauce, 1 tbs lime juice, 1 tbs chopped cilantro, and 2 tbs water if the sauce is too thick. Simmer gently 3–4 minutes to meld flavors. Season with 1/4 tsp salt or to taste. Keep warm and rewhisk before serving.

Spoon a generous pool of the warm coconut-green curry sauce onto each plate. Place one stuffed squash half beside the sauce and set a baked snapper fillet on top or slightly overlapping the squash.

Scatter the Burmese nut medley around and over the snapper for crunch, and sprinkle microgreens or cilantro leaves for freshness. Serve with lime wedges on the side to squeeze over the fish.