Spicy Mediterranean Roasted Red Snapper - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food
Preheat the oven to 425°F. Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each
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Cooking tools:
- Oven
- Chef's knife
- Mixing bowl
- Baking sheet
- Fork
- Serving platter
- Measuring spoon
- Measuring cup
- Cutting board
- Garlic press
- Citrus press
- Spoon
- Pastry brush
- Aluminum foil
- Kitchen scale
- Paper towel
- Instant-read thermometer
- Oven mitt
Ingredients
- 2 large whole snapper fish (about 3 pounds each), cleaned, scaled and gutted*
- 15 large garlic cloves, minced and combined with a pinch of salt
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Salt to taste
- 1 teaspoon black pepper
- 1 teaspoon ground sumac
- 3 bell peppers, different colors, sliced in rounds
- 1 large tomato, sliced into rounds
- 1 medium red onion, sliced into rounds
- 1/3 cup olive oil
- ½ cup Skhug sauce (hot pepper and cilantro sauce)
- 2 lemons
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