Whole Roasted Mutton Snapper in Corn Husks

Cooking an entire fish may look and sound intimidating, but quite frankly, it’s the easiest and arguably the best way to cook many varieties of fish. Whole fish are best grill or roasted. Particular varieties that bode well to this cooking method include, but aren’t limited to, snapper, grouper, trout, and salmon. The most difficult part of this process is cleaning the fish, but if you’re able to source whole fish in your local grocery or farmer’s market, then chances are high that they will be able to clean the fish for you. Just make sure to ask for the fish to be scaled and gutted, and you’ll come home with only the easy – and fun – part left to do. Cook it!

There are multiple types of snapper that make for good eating. The flavor varies slightly from type to type, but they generally share the same flavor profile. Most often you’ll find either red or yellowtail snapper available at your local grocery store. Those are perfectly fine to use in this recipe. At my local farmer’s market just this past weekend, there were six types of snapper available to choose from. For a change of pace I chose the wild caught mutton snapper from Panama. Mutton snapper are widespread among offshore reefs across the Caribbean. They are a prized catch among avid anglers for their relatively easy fight and massive returns in the flavor department. Mutton snapper have lean, firm, and flaky texture with a mild, sweet taste. This flavor can compete with the best of them.

I basted my ~3 pound mutton snapper – inside and out – in a mixture of extra virgin olive oil, lemon juice, lemon zest, fresh thyme, fresh parsley, salt and pepper. I then wrapped the entire fish in corn husks and topped it with freshly sliced lemon. The corn husks steamed the fish as it baked, creating a very moist and juicy finish. You can do without the corn husks, if you choose, and follow the recipe in the same way. I drizzled the roasted lemon juice over the wholly roasted fish and served it alongside Mezcal and Roasted Corn Guacamole and warm corn tortillas.

What is Mutton Snapper?

The mutton snapper, scientifically known as Lutjanus analis, is a popular saltwater fish found in the warm waters of the Western Atlantic Ocean and the Caribbean Sea. It is highly regarded by anglers and seafood enthusiasts for its delicious flavor and impressive size. Here are some key points about mutton snapper:

• Appearance: Mutton snapper have an elongated, slightly compressed body with a moderately pointed snout. They are characterized by a reddish-brown to grayish-brown coloration on their upper body, fading to a lighter shade on their lower body. Mutton snapper have a distinct black spot located on their upper sides, just below the dorsal fin.
• Size: Mutton snapper can grow to impressive sizes, with some individuals reaching lengths of up to 3 feet (1 meter) and weighing over 30 pounds (13.6 kilograms). However, the average size of mutton snapper commonly caught is around 10 to 20 pounds (4.5 to 9 kilograms).
• Habitat: Mutton snapper are typically found in coral reefs, rocky areas, and seagrass beds. They prefer warm, tropical waters and are often encountered in depths ranging from 30 to 200 feet (9 to 61 meters). Juvenile mutton snapper are often found in shallower waters and mangrove habitats.
• Feeding Habits: Mutton snapper are carnivorous predators that primarily feed on smaller fish, crustaceans, and mollusks. They are known to be opportunistic feeders, taking advantage of available prey and displaying a preference for live bait.
• Fishing and Regulations: Mutton snapper are a prized catch for both recreational and commercial fishermen. They are known for their strong fighting ability and are sought after for their delicious meat. However, due to overfishing and the vulnerability of their coral reef habitats, mutton snapper populations have faced some challenges. Fishing regulations and size limits have been implemented in various regions to ensure sustainable fishing practices and protect the species.
• Culinary Use: Mutton snapper is highly regarded for its firm, white flesh and mild, sweet flavor. The meat is lean, flaky, and moist, making it well-suited for various cooking methods, including grilling, baking, broiling, and frying. Mutton snapper is often featured in seafood dishes, fish tacos, ceviche, and other culinary preparations.

It is worth noting that mutton snapper is sometimes confused with other snapper species, such as the gray snapper or the dog snapper. Proper identification is important to ensure compliance with fishing regulations and sustainable fishing practices.

Whole Roasted Snapper in Corn Husks

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Course: MainsCuisine: Caribbean, American, MexicanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Whole mutton snapper basted in olive oil, herbs, and spices, wrapped in corn husks and baked to moist, flakey perfection

Ingredients

• 1 whole 1 3-4 pound snapper

• 10 large 10 dried corn husks

• 4 cloves 4 garlic, minced

• 1 tablespoon 1 fresh thyme, chopped

• 1 tablespoon 1 fresh parsley, chopped

• 1 large 1 lemon, zested and juiced

• 1 tablespoon 1 salt

• 1 tablespoon 1 ground black pepper

• 3 tablespoons 3 extra virgin olive oil

• 2 sliced 2 lemons

Directions

• Preheat the oven to 450°.
• Arrange corn husks in overlapping layers on a large sheet pan. Place the fish in the middle of the corn husks. Slice two large slits on either flesh side of the fish.
• In a small mixing bowl, combine the following ingredients: extra virgin olive oil, minced garlic, fresh thyme, fresh parsley, lemon juice, lemon zest, salt, and ground black pepper. Whisk to thoroughly combine.
• Baste every crevice of the fish, especially the slits you cut previously, with the seasoning blend from the prior step.
• Wrap the exposed ends of the corn husks around the top of the fish. Using slices of lemon, weigh down the corn husks. Drizzle with more olive oil and bake for 30-35 minutes.
• Remove and let cool for 15-20 minutes before serving.

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I served my Whole Roasted Snapper in Corn Husks alongside my Mezcal and Roasted Corn Guacamole and warm corn tortillas. You can opt to eat the fish on it’s own, served alongside vegetables, or on tacos, like pictured below.