Garnish with lime wedges and immediately serve.
Arrange the lightly pickled vegetables and coconut mixture over the snapper and sprinkle with sawtooth cilantro and Yardy World x Madre Mezcal Black Salt. Carefully remove the sheet tray from the oven and transfer the fish onto a serving platter.
#BAKING SNAPPER SKIN#
Broil the snapper for 2-3 minutes until the skin begins to bubble and dark char marks appear on the surface. Turn your oven up to 500 degrees or to the broil setting. Remove the snapper from the oven and carefully open the banana leaf wrapping. To make the coconut yogurt condiment, mix yogurt, lime juice, salt, garlic, and olive oil into a bowl until smooth. Combine the poblano, peppers, shallots, into the bowl with the coconut and pour in the seasoned rice wine vinegar and a generous pinch of salt. Meanwhile, in a medium bowl, shave your coconut meat with a peeler until you have thin threads of coconut. Place something heavy and ovenproof on top to keep in place and set the sheet tray with snapper in the middle of the oven and cook for about 20 minutes. You want the wrapping to be as tight as possible so that it's airtight. Place the snapper, skin side up, on top of the leaves and gently wrap the snapper with the leaves making sure that no holes or gaps expose the snapper. While the snapper marinades, line a large sheet tray with the two banana leaves lying lengthwise and two banana leaves lying widthwise. On a baking sheet, rub the paste onto the skin and flesh side of your snapper with Chili Salt, coriander, and ginger. Transfer to a small bowl with Chili Salt, ginger, garlic and olive oil and combine until it becomes a loose paste. Then grind the coriander seeds in a vitamix or mortar and pestle. Place a wire rack in the center of your oven and preheat the oven to 425 degrees.In a skillet over medium-high heat, toast coriander seeds until the aroma begins to fill the air. 1 large bunch of sawtooth cilantro leaves.2 teaspoons of Yardy World x Madre Mezcal Black Salt.
#BAKING SNAPPER PLUS#
1 large bunch fresh cilantro, leaves roughly chopped, plus extra for garnish.2 large red snapper sides, skin on, scaled and deboned.2 tablespoons of seasoned rice wine vinegar.1 shallot, trimmed and sliced lengthwise.Season the fish with salt and add the sesame oil and soy sauce (for a cleaner look, add the soy just to the veggies and not the fish). 1 2-inch piece ginger, peeled and grated Prepare a baking tray with foil and layer fresh cilantro, green onions, ginger root, garlic clove and snapper filet.Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Clean red snapper inside and out under cold running water. 2 teaspoons of Yardy World x Madre Mezcal Chili Salt Preheat the oven to 450 degrees F (230 degrees C).4 large banana leaves (2 feet in length and about a foot wide).Headnote: Cook time will depend on the size of your fish and if you're prepping the fish yourself! Talk to your local fishmonger if you need help with preparation.
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