Caribbean Baked Whole Red Snapper with Mango Salsa
This is an easy and impressive dish from Chef Jenn DiSanto.
Vera Jane's Extra-Virgin Olive Oil
1 whole Red Snapper, about 3½ - 4 lbs, cleaned and scaled
2 Tbsp freshly minced garlic
2 Tbsp freshly squeezed lime juice
1 Tbsp DLM Island Jerk Seasoning, divided
4 Tbsp chilled unsalted butter, divided
6-8 thyme sprigs
6-8 lemon slices
2 Tbsp light brown sugar
Kosher salt and freshly ground black pepper
1 ripe mango, peeled and cut into ¼ inch dice (about ½ cup)
2 Tbsp red pepper, diced
1 Tbsp cilantro, minced
1 Tbsp freshly squeezed lime juice
Preheat oven to 350°F. Line a rimmed baking sheet with foil and lightly brush with olive oil. Place fish in center of pan.
Season the cavity of the fish with the garlic, lime juice and 1½ teaspoons of the DLM Island Jerk Seasoning. Cut 2 tablespoons of the butter into small pieces. Dot the cavity with butter and stuff with the thyme sprigs and lemon slices. Rub the outside of fish with the remaining 2 tablespoons of butter. Combine the remaining 1½ teaspoon of DLM Island Jerk Seasoning with the brown sugar and then rub over the outside of the fish. Season with salt and pepper and bake until cooked through, about 50 to 55 minutes.
For the salsa: combine the mango, red pepper, cilantro, and lime juice.
Run a knife along the backbone of the fish to separate the top fillet. Then lift off the bones to reveal the bottom fillet. Transfer to a plate and top with fresh salsa.
Makes 4 servings
Allergy Warning: Contains milk and fish