Whole Roasted Snapper with Mint and TABASCO® Green Sauce Rub
Author: Courtesy of Chef Charly Pierre, Fritai, New Orleans
Makes 2 to 4 servings
- 1 cup vegetable oil, divided
- ½ cup chopped fresh parsley
- 4 cloves garlic
- 3 green onions
- 1½ teaspoons salt, divided
- ½ cup finely chopped fresh mint
- ⅓ cup TABASCO® Green Sauce, plus more to garnish
- 1 (2- to 4-pound) whole snapper, cleaned and scaled
- 1 cup all-purpose flour
- Rice, beans, and fried plantains, to serve
- In the container of a blender, place ½ cup oil, parsley, garlic, green onion, and 1 teaspoon salt; pulse until smooth. Stir in mint and TABASCO® Green Sauce.
- Rinse fish, and pat dry. Place fish on a cutting board; using a sharp knife, cut 3 (½-inch) slits from the fin to the belly, one toward the tail, center, and behind the head. Using your hand, rub the snapper from head to tail with the mint mixture, being careful not to rub in a reverse motion as the fins may poke you. Get the spices all in the crevices. Once it is well rubbed, place in the refrigerator for 20 minutes.
- Preheat oven to 425°. Place a large cast-iron skillet or frying pan in the oven.
- In a small bowl, combine flour and remaining ½ teaspoon salt. Sprinkle half of flour mixture on a large baking sheet. Place fish on top of flour mixture on pan, and cover top of fish with remaining flour mixture. Using your hands, pat and spread the flour so the fish is well coated.
- Add remaining ½ cup oil to preheated skillet, making sure that it completely covers the bottom. (Do not leave oil unattended for too long. If it becomes too smoky, take it out and let it cool.) Grabbing fish by the tail, shake off any excess flour and place on the skillet. Be sure to lay fish on the pan with the head toward you and the tail away from you. There should be a nice sizzle.
- Bake until bottom of fish in golden brown, 12 to 15 minutes. (Do not touch the fish until it is ready to turn. Take a look at the mouth toward the bottom—if it is golden brown, then it is ready to turn.) Using two spatulas, carefully turn fish away from you. Bake until top of fish is golden brown and a food thermometer inserted under the center spine registers 145°, 10 to 12 minutes more. Using two spatulas, lift fish and place on a wire rack or paper towel-lined plate. Serve fish with rice, beans, and fried plantains. Garnish with additional TABASCO® Green Sauce, if desired.