Food Ingredients Seafood Fish Steamed Whole Red Snapper 5.0 (1) Add your rating & review For one whole cleaned and scaled 3-pound red snapper. More Healthy Fish Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 27, 2016 Rate PRINT Share Trending Videos Close this video player Photo: © Yunhee Kim Active Time: 10 mins Total Time: 40 mins Yield: 4 Ingredients Asian Ingredients One whole 3-pound red snapper, cleaned and scaled 1/4 cup chopped cilantro 2 tablespoons minced fresh ginger 2 scallions, finely chopped 1 garlic clove, minced 1 teaspoon Asian sesame oil 1 tablespoon canola oil, plus more for rubbing Mediterranean Ingredients 1/4 cup finely chopped parsley 2 tablespoons salted capers, rinsed and finely chopped 2 garlic cloves, minced 1/2 teaspoon crushed red pepper 1 tablespoon canola oil, plus more for rubbing Caribbean Ingredients 2 tablespoons minced fresh ginger 1 garlic clove, minced 1 serrano chile, seeded and minced 1 teaspoon chopped thyme 1/8 teaspoon ground allspice 1 tablespoon canola oil, plus more for rubbing Directions Cook the fish: Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left). Choose one of the flavor combinations and chop all of the 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. Preheat the oven to 425°. Set the fish on a sheet of heavy-duty foil and set another sheet on top; fold up 3 of the sides. Add 1 tablespoon of water to the packet and seal completely. Transfer the fish to a rimmed baking sheet and steam in the oven for 30 minutes, until the flesh just flakes. Lift the fillets off the bones and serve. Suggested Pairing A bright, citrusy Sauvignon Blanc. Originally appeared: April 2009 Rate It Print