Roasted Whole Red Snapper
- 2 tbsp fresh ginger, minced
- 1 clove garlic, minced
- 1 serrano chili, seeded and minced
- 1 tsp thyme, chopped
- 1/8 tsp allspice, ground
- 1 tbsp canola oil, plus more for rubbing
Preheat the oven to 425°.
Mix all of the above ingredients (except the oil) together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.