2 large whole snapper ﬁsh (about 3 pounds each), cleaned, scaled and gutted*
15 large garlic cloves, minced and combined with a pinch of salt
2 teaspoons ground cumin
2 teaspoons ground coriander
Salt to taste
1 teaspoon black pepper
1 teaspoon ground sumac
3 bell peppers, diﬀerent colors, sliced in rounds
1 large tomato, sliced into rounds
1 medium red onion, sliced into rounds
⅓ cup olive oil
½ cup Skhug sauce (hot pepper and cilantro sauce)
- Preheat the oven to 425°F.
- Pat the snapper ﬁsh dry. With a large knife, make two slits on each side of the ﬁsh. Fill the slits and coat the gut cavity of each ﬁsh with the minced garlic.
- To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Use ¾ of the spice mix to season the snapper on both sides and inside each gut cavity. Set the remaining ¼ of the spice mix aside.
- Stuﬀ each gut cavity with as many sliced peppers, tomatoes and onions as you can.
- Place the stuﬀed ﬁsh in a lightly oiled baking sheet. Add the remaining sliced vegetables to form a frame around the ﬁsh. Sprinkle the vegetables with a pinch of salt and the remaining ¼ of the spice mix. Drizzle everything generously with olive oil.
- Place the baking sheet on the lower rack of the oven. Roast for 15 minutes, then top the ﬁsh with the Skhug sauce and ﬁnish roasting to let the ﬂavors cook into the ﬁsh, or about 10 minutes more, until the ﬁsh ﬂakes easily with a fork.
- Transfer the ﬁsh to a serving platter and squeeze the juice of one lemon all over. Use the slits you made earlier to cut through and portion the ﬁsh. Serve with wedges of the remaining lemon. Enjoy!
*Note: You can replace 6 pounds of whole snapper with 8 (7-ounce) ﬁllets. Be sure to reduce your cooking time, however.
Recipe and photo courtesy of Grecian Delight.
Total Fat: 14g
Saturated Fat: 2g