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Citrus Red Snapper |
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Serves: 4 Print this Recipe(Pesce al Agrumi) Category: Whole Fish No matter what the weather is outside, you will feel like it is a glorious sunny day when you serve this fish roasted with citrus fruits. The recipe is based on one I tasted in Positano. A crisp, fresh wine such as pinot grigio is the perfect accompaniment. 1 medium orange 1 medium lemon 2 whole fish such as red snapper or sea bass (about 2 pounds each), cleaned with heads and tails intact 2 teaspoons chopped fresh thyme leaves 2 tablespoons olive oil Salt and freshly ground black pepper 1/2 cup dry white wine 1 orange and 1 lemon, sliced for garnish 1 With a swivel-blade vegetable peeler, remove half of the zest from the orange and lemon skin. Stack the pieces and cut them into narrow strips. Squeeze the fruits to extract the juice. 2 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan large enough to hold the fish in a single layer. 3 Rinse the fish well and pat dry. Place the fish in the pan and stuff the cavity with the thyme and half the zest. Sprinkle inside and out with the oil and salt and pepper to taste. Pour the wine, juice, and remaining zest over the fish. 4 Bake, basting once or twice with the pan juices, about 8 to 10 minutes per inch of thickness at the widest point of the fish, or until the flesh is opaque when cut with a small sharp knife near the bone. Serve hot, garnished with orange and lemon slices. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Citrus Red Snapper comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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