Haitian Style Snapper
Haitian Style Snapper
Ingredients
For the Snapper
- 2 pounds whole snapper, gutted
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon adobo seasoning
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Mrs. Dash Garlic Herb Seasoning
- 1/4 cup Epis (Haitian Green Seasoning Paste)
- 1 packet sazon seasoning
- 1 lemon, sliced
- 1 onion, sliced
- 4 fresh thyme sprigs
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 4 garlic cloves, smashed
- 1/2 cup white wine
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil.
⏱️ 5 min•🌡️ 400
- 2
Thoroughly clean the whole snapper. Rinse it under cold water, then wash it with the juice of 1 lime, the juice of 1 sour orange, and 1/4 cup of white vinegar until the fish appears relatively opaque. You may use kitchen scissors to further clean the cavity if needed. Rinse again with cold water and pat dry with paper towels.
⏱️ 5 min
- 3
Place the cleaned fish on a cutting board. Make several deep scores (about 1/2 inch deep) along both sides of the fish with a sharp knife.
⏱️ 3 min
- 4
Transfer the scored fish to the prepared baking sheet. Heavily season the fish, both inside the cavity and on the exterior, with salt, black pepper, adobo seasoning, paprika, onion powder, garlic powder, Mrs. Dash Garlic Herb Seasoning, and sazon. Ensure the seasonings get into the scores.
⏱️ 5 min
- 5
Generously apply 1/4 cup of Epis (Haitian Green Seasoning Paste) all over the fish, ensuring it coats the exterior and is spread inside the cavity and into the scores.
⏱️ 4 min
- 6
Stuff the fish cavity with half of the sliced lemon, half of the sliced onion, 2 fresh thyme sprigs, half of the chopped fresh parsley, and 2 smashed garlic cloves.
⏱️ 3 min
- 7
Arrange the remaining sliced lemon, sliced onion, 2 fresh thyme sprigs, and 2 smashed garlic cloves around the fish on the baking sheet.
⏱️ 2 min
- 8
Pour 1/2 cup of white wine onto the baking sheet around the fish.
⏱️ 1 min - 9
Cover the baking sheet tightly with foil.
⏱️ 1 min
- 10
Bake the fish in the preheated oven for 25 to 30 minutes for a 2-pound fish. For larger fish, add 15 to 20 minutes of baking time per additional pound.
⏱️ 30 min•🌡️ 400
- 11
Once baked, carefully remove the foil. The fish should be perfectly cooked, flaky, tender, and moist. Garnish the cooked fish with the remaining fresh parsley.
⏱️ 1 min
- 12
Serve the Haitian Style Snapper immediately, preferably with white rice.
Kitchen Tools
Nutrition Facts (per serving)
Haitian Style Snapper
For the Snapper
- 2 pounds whole snapper, gutted
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon adobo seasoning
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Mrs. Dash Garlic Herb Seasoning
- 1/4 cup Epis (Haitian Green Seasoning Paste)
- 1 packet sazon seasoning
- 1 lemon, sliced
- 1 onion, sliced
- 4 fresh thyme sprigs
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 4 garlic cloves, smashed
- 1/2 cup white wine
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil.
⏱️ 5 min•🌡️ 400 - 2
Thoroughly clean the whole snapper. Rinse it under cold water, then wash it with the juice of 1 lime, the juice of 1 sour orange, and 1/4 cup of white vinegar until the fish appears relatively opaque. You may use kitchen scissors to further clean the cavity if needed. Rinse again with cold water and pat dry with paper towels.
⏱️ 5 min - 3
Place the cleaned fish on a cutting board. Make several deep scores (about 1/2 inch deep) along both sides of the fish with a sharp knife.
⏱️ 3 min - 4
Transfer the scored fish to the prepared baking sheet. Heavily season the fish, both inside the cavity and on the exterior, with salt, black pepper, adobo seasoning, paprika, onion powder, garlic powder, Mrs. Dash Garlic Herb Seasoning, and sazon. Ensure the seasonings get into the scores.
⏱️ 5 min - 5
Generously apply 1/4 cup of Epis (Haitian Green Seasoning Paste) all over the fish, ensuring it coats the exterior and is spread inside the cavity and into the scores.
⏱️ 4 min - 6
Stuff the fish cavity with half of the sliced lemon, half of the sliced onion, 2 fresh thyme sprigs, half of the chopped fresh parsley, and 2 smashed garlic cloves.
⏱️ 3 min - 7
Arrange the remaining sliced lemon, sliced onion, 2 fresh thyme sprigs, and 2 smashed garlic cloves around the fish on the baking sheet.
⏱️ 2 min - 8
Pour 1/2 cup of white wine onto the baking sheet around the fish.
⏱️ 1 min - 9
Cover the baking sheet tightly with foil.
⏱️ 1 min - 10
Bake the fish in the preheated oven for 25 to 30 minutes for a 2-pound fish. For larger fish, add 15 to 20 minutes of baking time per additional pound.
⏱️ 30 min•🌡️ 400 - 11
Once baked, carefully remove the foil. The fish should be perfectly cooked, flaky, tender, and moist. Garnish the cooked fish with the remaining fresh parsley.
⏱️ 1 min - 12
Serve the Haitian Style Snapper immediately, preferably with white rice.