Whole Snapper

Ingredients for Whole Snapper

• 60ml de aceite de oliva

• 2 Spanish onions, peeled and thinly sliced

• 2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled

• 1 taza de vino blanco seco

• 2 hojas de laurel

• 6 cucharadas de mantequilla sin sal

• Jugo de 2 limones

• 2 (4-pound) whole red snappers, cleaned, with head and tail intact

• 1 small tomato, sliced

• 2 ribs celery, halved crosswise

• Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving

• 1/2 cup coarsely chopped fresh coriander

• 1 (12- by 18-inch or larger) roasting pan

Precalienta el horno a 204°C.

In a large sauté pan over moderate heat, warm the oil. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add 3/4 cup wine and the bay leaves and bring to a simmer. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Whisk in the butter then remove the pan from the heat and whisk in the lemon juice.

Arrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan. Stuff the cavity of each fish with about 40g the onion mixture, along with the whole garlic, tomato slices, and celery. Season to taste with salt and pepper. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 475ml water to the pan. Wrap the pan snugly with foil and roast for 25 minutes. Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm.

Scrape the onion and juices from the roasting pan into a medium saucepan. Add the remaining 60ml white wine and 60ml water, and bring to a simmer. Continue simmering until slightly reduced, then pour through a fine-mesh strainer.

Garnish the fish with coriander and serve with the reduced pan sauce and lime wedges.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.