Impress your family with this lemon- and herb-stuffed whole fish that’s surprisingly easy to put together. I grew up eating fresh caught whole fish all of my life. Being from Mediterranean origins, since I was young my parents taught how to debone eat a cooked fish whole. My parents say the closest to the head is always the sweetest meat. At home I’m encouraged to grab the head and go at it. So when my dad brings home fresh fish we grill or pan fry it whole to fully enjoy it. My father is a great fisherman.. He fishes from the dock or by spear in the sea.
Yesterday catch of the day were Mangrove snappers so I prepared this wonderful dish with them. Mangrove snapper can be found year-round in Florida. Fishing for mangrove snapper in the summer is often thought of as “snapper season,”
whole Mangrove snappers, gutted, descaled and rinsed or similar fish
1/2 Lemon, sliced this
Minced raw garlic and Italian parsley in olive oil ( this is a staple in our fridge)
salt and pepper to taste
Cooking methods for Cooking whole fish I love.
This method is nice if you don’t have outside grill. Just make sure you cover the fish so the oil doesn’t splatter. Cooking the fish in frying pan is also much faster then in an oven and doesn’t heat up you whole house when it’s hot out.
Another method is to cook the fish on the grill just preheat grill to medium-high. Just grill fish for about 5 minutes, until skin releases from grates. Carefully turn and grill until cooked through and underside releases, 5 to minutes longer
How to pan fry the fish
Add slits on both sides of the snapper and insert lemon slices into each slit
Add parsley, garlic and oil mixture into the cavity of the fish and rub all over it. Season with salt and pepper
Pan fry the fish in olive oil on each side for 4-5 minutes
add dried dill and parsley before serving hot
Tonight I served it with grilled yellow squash and roasted garlic and baby potatoes.
Enjoy and watch out for bones!