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I just kinda came up with this red snapper recipe the other day. It's one of my new favorites now.


Recipe Summary test

20 mins
20 mins
40 mins
2 1-1/2-pound red snappers


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season fish cavities with salt and pepper.

  • Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.

  • Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.

  • Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.

  • Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.

  • Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.

Cook's Notes:

This can be cooked in bacon fat or vegetable oil.

I used a pesto recipe from this site, but you can buy it premade.

Editor's Notes:

Nutrition data for this recipe includes the full amount of flour. The actual amount of flour consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

326 calories; protein 39.1g; carbohydrates 20.3g; fat 9g; cholesterol 64.9mg; sodium 451.6mg. Full Nutrition