Seared Thai Snapper with Blood Orange Sauce

Preparation info
  • Serves


    • Difficulty


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By Jeremiah Tower

Published 2002

  • About

There are many versions of this dish, but all involve an entire fish, boned and flattened out (butterflied), head on with tails trimmed, then cooked and served whole to enjoy the beauty of the fish. It is also easy to eat because there are no bones left between the head and tail.

Whether you use a Thai snapper, red Gulf snapper, golden trout, small Arctic char, or even rock cod (or the fabulous South China Sea’s So Mei), the dish is very easy to cook once the boning is done. The gar