Red Snapper with Basil and Rosemary

Name: Red Snapper with Basil and Rosemary
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: Parsley sprigs for garnish; 8 hot, freshly cooked peeled shrimp for garnish; Juice of 1 lemon; 1 red snapper (7 pounds), with head and tail attached but gills removed; 6 fresh rosemary sprigs; 20 fresh basil leaves; Salt to taste, if desired; Freshly ground pepper to taste; 2 teaspoons paprika; ¼ cup dry sherry; 3 whole garlic cloves, peeled; 2 tablespoons olive oil

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 red snapper (7 pounds), with head and tail attached but gills removed
Juice of 1 lemon</

Americas
United States
Dinner
Pescatarian
Spicy
Gluten-free

Method

Preheat the oven to 400 degrees.
Using a small boning or paring knife, make incisions lengthwise down the back of the fish, running the knife about 1 inch dee