A few weeks ago, I was talking with a friend who lives near a great seafood market. He is so lucky to have delicious fish straight off the boat at a great market with helpful service. We decided to have a fun little dinner where he would bring some thing fresh from the market and I would see what I could come up with. He was kind enough to call when he was at the store so I had a little advance notice - we were having a red snapper that he bought whole but had them fillet and some calamari. I was tempted by the idea of soft-shell crab earlier in the week so I had to stop by the store to grab a few of those as well.
I was really excited to cook with the red snapper since it was new to me and I have seen so many great recipes with the whole fish (though a check of the
Seafoood Watch list made me feel bad! yikes...now I know why I have never used it). We weren't really ready for a whole fish just yet but the fillets worked out perfectly. I decided to go for a marinade with lime, cilantro and garlic and then I baked it. Before marinading the fillet, I attempted to remove some of the bones but it was pretty difficult and was a bit messy so I abandoned that quickly - any tips besides just going at them with pliers should I get this or another similar fish?
Keep reading for more info and the recipe!
