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Roasted Sarandeado-Style Whole Snapper Recipe

Roasted Sarandeado-Style Whole Snapper

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Average Rating:

Total Reviews: 13

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  • on August 31, 2012

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    Delicious!!!!!. I will do it again, & again, & again,.....

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  • on August 09, 2012

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    Fantastic and super easy to make.

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  • on July 30, 2012

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    Simple and delicious! I made this using halibut with the same cook time. It was flaky and perfect. Separates easily with two forks. You can find tomato bouillon in the Mexican food section of your grocery store. Will definitely make it again.

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  • on July 28, 2012

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    It was perfect. Will make again.

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  • on October 06, 2011

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    I have used this recipe over and over. I substitute Halibut for the red snapper and use fork to separate it once cooked. It makes perfect tacos with sour cream, pico de gallo, and shredded cabbage.

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  • on August 22, 2011

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    the best fish I ever made and maybe the best i have ever tasted. I used whatever whole fish my fish guy had. He butterflied it. then i cooked it the same, except I followed Marcela's cookbook which does not include the tomato. It was delicious! We ate it with sliced cucumbers with lime, salt, pepper, hot sauce. the perfect meal. can't wait for Marcela's new cookbook!

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  • on July 25, 2011

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    This recipe was delicious and easy to make. I also used tilapia filets (4 to be exact and the cooking time stayed the same for me. I used tomato/chicken bullions, but cut it in half so it wouldn't be too salty. Broiling it at the end made a big difference and added a nice flake to the fish. The fish was wonderful paired with the poblano chile rice. Delish!

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  • on July 17, 2011

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    TO find the tomato bouillon, look for a Mexican specialty food shop. They will have it as well as everything else you should need. This recipe was wonderful, although I used Snapper fillets instead of whole fish. ( The heads freak out my wife

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  • on July 07, 2011

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    I looked all over town for tomato bullion. I did not find it. I did find tomato and chicken bullion so I used it. I was way too salty. I had to scrape it off. I don't know if tomato bulllion is any different but I will just used tomato paste next time.

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  • on July 06, 2011

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    Delicious!!!! Great cooking method. I have to admit I mixed it up a bit. I used tilapia filets (no skin, no tail. I also cut the amount of butter in half. We didn't have tomato bullion so I substituted poultry seasoning. Also, since my tilapia filets looked much smaller than the fish she used on her show, I cut the baking and broiling time in half. DELICIOUS!!! (and no clean up! Make sure to make the poblano rice to go with it :

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