Our Red Snapper hails from our fishing partners throughout the Gulf of Mexico, producing some of the world's most sought-after Red Snapper. The meat is beautifully white and flakey.
White tablecloth restaurants can't seem to get enough of this fish, which has caused it to be put on conservation to ensure that it will be around for many generations to come.
Pan Ready—ready to Roast, Salt Crust, or Braise. Our Mongers Prepare Whole Fish to Make This Experience a Pleasure for You!
Area of Origin: Florida, USA & The Southern East Coast
What you get:
1, 3 or 5 Fish - 3-4 lb each Red Snapper, whole & cleaned, pan ready.
Chef Adam Cooking Tip:
Preheat oven to 375 or grill (on medium)
Score the fish on both sides by making an "X" in the skin down to the bone
Take EVOO, Salt, Cracked Pepper, your favorite herbs, White Wine, & Whole garlic cut in half - mix up
Take this mixture and stuff it into both sides of the fish
Wrap very tightly with foil
Cook 20/25 minutes
If you have a fancy kitchen with a broiler - finish under it for 5 minutes to crisp it up
Nutritional
