Roasted Whole Red Snapper

Ingredients:

• 2 whole red snappers, about 1 1/2 to 2 pounds each

• 1 tbsp olive oil

• 1 tbsp vegetable oil

• 1 tsp sesame oil

• 1 tbsp lemon juice

• zest of 1 lemon

• 2 tsp toasted, ground sesame seeds

• 1/8 tsp red pepper flakes

• 2 garlic clove, grated or minced

• 1 tbsp grated ginger

• 2 scallions, finely chopped

• 3 tbsp finely chopped cilantro

• salt and pepper to taste

1. Clean and scale snappers. Pat dry with paper towels. Heat oven to 425℉ (400℉ convection oven). Oil a baking pan with sides or any oven proof dish.

2. Rub olive oil over skin of snappers. Season with salt and pepper.

3. Make 3 parallel 3-inch long slashes on each side of the snappers and almost through to the bone.

4. In a small bowl, combine lemon zest, ground sesame seeds, red pepper flakes, garlic, ginger, and scallions. Add lemon juice, olive oil and sesame oil to form a paste.

5. Fill the slashes with the paste and rub the excess in the cavities of the fishes.

6. Place the fishes on the baking sheet and cook for 20 to 25 minutes, until the flesh flakes easily. An instant read thermometer inserted into the thickest part of the fish should register 145℉.

7. Transfer to a serving platter and let rest for 5 to 10 minutes. Using 2 forks, lift the fillets off the bones and serve.

Yields: 4 servings

Notes&Tips:

• There is something about cooking a whole fish that I enjoy. I cannot quite place my fingers on what it is but I enjoy seeing that whole fish sitting pretty on a plate. Cooking a whole fish also yields tender juicy flesh.

• I have made many a fish purchase at the market over the years. Going to the market with my mom as a young girl, I learned what to look for in buying fresh fish. Th fish's eyes should be clear and plump not cloudy or sunken. The gills, by far, is the telling point as to whether your fish is fresh; they should be bright red. Brownish gills signify that the fish is not fresh. The flesh of the fish should be firm and spring to the touch. Your fish should also smell fresh, not a strong fishy smell, but a clean fishy smell. One of the things I missed most from my home country is visiting the fish markets with their wide array of fish to choose from and the smell that permeates the air. Additionally, I also miss having the vendors call out to you to come take a look at their fresh catch of the day.

• I served this Roasted Whole Red Snapper with a simple Brown Rice and Asian Vegetables. A Bell Pepper Salad or Steamed Asparagus will also work as an accompanying side dish.