Roast Whole Fish with Chile, Mint, and Basil Marinade
Try this Roast Whole Fish with Chile, Mint, and Basil Marinade recipe.
Try this Roast Whole Fish with Chile, Mint, and Basil Marinade recipe.
- Carbohydrate 11.4239575096496 g
- Cholesterol 331.52 mg
- Fat 52.6857500000504 g
- Fiber 1.44757502358936 g
- Protein 185.201902500919 g
- Saturated Fat 8.17779300000897 g
- Serving Size 1 1 Serving (1521g)
- Sodium 580.255250002446 mg
- Sugar 9.97638248606025 g
- Trans Fat 4.22505075001523 g
- Calories 1294 calories
Step-by-step
- Puree all of the ingredients (except the fish) in a blender until smooth.
- In a dish large enough to fit the snapper, pour half the marinade over the fish.
- Cover with plastic wrap and allow to marinate overnight in the refrigerator.
- Preheat the oven to 400 degrees.
- Place the fish in a roasting pan and bake until fish is tender, about 8 to 10 minutes.
- Flash the fish under the broiler momentarily to crisp the skin.
- Place the fish on a platter and pour the remaining marinade over the top of the fish.
- Serve with steamed potatoes.
Purchasing a whole two-pound red snapper often costs significantly less per pound than buying isolated fillets while yielding a much juicier finished meal due to the protective properties of the bone structure. Maximizing this budget-friendly cut requires balancing an overnight acid-based marinade with a very short thermal exposure window so the delicate flesh avoids drying out. Pursuing this balance relies on precise temperature control and strategic preparation.
- Blend the basil, mint, olive oil, lemon juice, dried red pepper, and garlic thoroughly in a machine until completely smooth to ensure the oils emulsify properly with the citrus juice.
- Set the oven to 400 degrees Fahrenheit, placing the marinated fish inside for roughly 8 to 10 minutes until the meat turns opaque and tender.
- Finish the skin by flashing the roasted fish momentarily under the broiler to create a crisp exterior texture before pouring the reserved raw marinade over the top.
Adapting this dish for different dietary needs is straightforward because the core marinade is naturally free of gluten and dairy. Substitute red snapper with striped bass or branzino at a similar weight if local markets lack availability.
