Roasted Red Snapper
Ingredients:
Whole red snapper
Habanero pepper (1)
Green onions (2 stalks)
Garlic (3 cloves)
Ginger (thumb size)
Thyme (couple of sprigs, or 1/2 tbsp)
Neutral oil
Red onion (1/2 of onion)
Red bell pepper (1)
Chimichurri
Spices: salt, pepper, paprika, cayenne, garlic powder, sumac and peppercorns
Instructions:
Choose your aromatics. I grabbed a habanero pepper, green onions, peppercorns, garlic, ginger and thyme. Let this simmer in some neutral oil until fragrant.
Allow these contents and the oil to cool before putting into a blender, then blend until you get a nice chunky paste.
Using a sharp knife, make inch-deep slits on your fish for max marinating potential.
Use the aromatic paste as a marinade for your fish. Don’t forget to season the inside of the fish too! You can also use this marinade to season your base vegetables (I used red onion and red bell pepper as a base layer under my fish).
On the side, mix together some salt, pepper, paprika, cayenne, garlic powder, and sumac with a neutral oil. Measure the seasoning to your preferred taste. Brush this all over your fish for more flavor.
Stuff fish with some more aromatics: cilantro, thyme, parsley and lemon slices.
Bake at 400F for 60 mins, then broil for an additional 10 mins for extra crisp
Top with chimichurri and green onions and enjoy!