Roasted Sarandeado-Style Whole Snapper
- 8 tablespoons (1 stick) cold unsalted butter, cubed, divided
- 1 1/2 to 2 pounds whole Thai snapper, cleaned, head and tail intact
- Salt and freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon tomato bouillon
- 1 teaspoon bottled hot sauce (recommended: Huichol)
- 2 limes, halved, plus additional for serving
- 1 orange
- 6 (6-inch) corn tortillas
Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with 2 tablespoons butter.
Butterfly the fish by cutting almost in half horizontally and opening like a book. Carefully cut and remove the spine. Place the fish, skin-side down, on the foil. Roll up the edges of the foil to come close to the edge of the fish to prevent the juices from spilling onto the baking sheet. Sprinkle the fish with salt and pepper. Sprinkle the fish with the garlic powder and then with the tomato bouillon. Drizzle the fish with the hot sauce and then squeeze the limes over. Cut and squeeze the orange juice all over the fish. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish. Dot the fish with the remaining butter.
Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes. Serve with warm tortillas to make tacos and lime wedges for squeezing over the fish.
Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto
Recipe courtesy of Bobby Flay