Whole Roasted Red Snapper w/ Mojo Verde
What an honor to be asked by the Environmental Defense Fund to create a seafood inspired recipe in honor of National Seafood Month! Although I could have chosen any type of seafood as inspiration, I decided to go with Red Snapper-one of my favorite fish. Not only is the flesh tender and moist, it lends itself to a variety of ingredients and cooking methods, especially when stuffed with aromatics, roasted whole and served with a bright zesty mojo sauce. While a whole fish makes for a dramatic dinner presentation, you can also use fillets of red snapper, placing them on top of your aromatics as a single serving portion option.
Enjoy & Keep Cooking!
Chef Jenn
For more delicious recipes, pick up a copy of my cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent.
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