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Whole yellow tail snapper looks impressive, but is super quick and simple to make. It tastes great on its own, but if you’re feeling adventurous, go ahead and top it with sweet and spicy mango relish!
For the fish:
1. Preheat oven to 375 F.
2. If you like, you can get the fish monger to remove the bones for you. If not then just cut really close, down one side of the back bone so that the fish can be opened up. It will be way easier to remove the bones when the fish has cooked.
3. Score the skin of the fish with a knife a few times, without cutting too deeply into the flesh.
4. Open the fish up and drizzle the olive oil over it. Season with salt and pepper, and lay the cilantro, lemon and onion inside of the fish.
5. Heat the grape seed oil (or another type of oil with a high smoke point) in an oven proof skillet over medium high heat.
6. Lay the fish skin side down into the skillet. Cook it just to get a nice sear on the skin, about 2 ½ to 3 minutes.
7. Transfer the skillet to the oven to finish cooking for another 10 to 13 minutes. When the bones are easily removed, the fish is done.
8. Transfer the fish to a serving platter, and if they weren’t already removed, remove all the bones.
Serve with rice and beans. The snapper is mighty tasty just like this. But if you would like to, remove and discard the cilantro and onions that you cooked with the fish, and top the fish with mango relish.
For the mango relish:
1. Stir all of the ingredients together in a medium bowl.
2. Serve relish over fish, shrimp, chicken, or fried tofu.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!