Chef Jonathan Waxman's Whole Snapper with Pearl Onions & Chilies, as seen on Guy's Ranch Kitchen, Season 2.
Recipe courtesy of Jonathan Waxman

Whole Snapper with Pearl Onions and Chiles

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 1 hr 15 min
  • Yield: 4 to 6 servings



  1. Preheat the oven to 400 degrees F.
  2. Cook the onions in some butter until cooked through and skins slide off easily.
  3. Grill the poblanos over a flame until toasted. Place in a bowl and cover to let the poblanos steam.
  4. Wash the fish and make cuts in the body. Press pieces of garlic into the cuts. Coat the fish thoroughly with olive oil.
  5. Stuff the fish with the sliced lemon and the basil stems. Add the fish stock to a large ovenproof pan. Add the fish and sprinkle with salt. Roast for about 30 minutes.
  6. Meanwhile, make a slit in the chiles, remove the seeds, and stuff the chiles with the onions and a dab of butter.
  7. Remove the fish, strain the fish broth into a saucepan and add the stuffed peppers, butter and lemon juice. Serve the fish with the peppers alongside and drizzled with the sauce.