Lunch / Dinner
Roasted Red Snapper Curry
This flavor-packed Roasted Red Snapper fish curry will make a grand statement on your dinner table.
Ingredients
Test Kitchen Tip
According to the National Institutes of Health, red snapper is one of the most often mislabeled fish in supermarkets and restaurants. To be sure you’re getting red snapper, shop at trusted fishmongers and choose American seafood.
Instructions
Preheat oven to 450°. Line a rimmed baking sheet with parchment paper; spray parchment with cooking spray.
Make 3 (3- to 4-inch) diagonal slits in both sides of fish, cutting all the way to bone. Place fish on prepared pan. Rub outside and cavity of fish with 2 tablespoons oil; sprinkle with 2 teaspoons salt and ¼ teaspoon black pepper. Stuff cavity with halved green onions, sliced ginger, and sliced garlic.
Toss together red onion, 1 tablespoon oil, ¼ teaspoon salt, and remaining ¼ teaspoon black pepper in a medium bowl. Place red onion around fish.
Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add chopped green onion, minced ginger, and minced garlic; cook, stirring frequently, until softened and fragrant, 3 to 4 minutes. Add curry paste and red pepper; cook, stirring constantly, for 1 minute. Add coconut milk; bring to a boil. Reduce heat to medium-low; stir in basil, lime juice, and remaining ¾ teaspoon salt. Transfer sauce to desired serving dish; top with fish and roasted red onion. Top with basil and red pepper, if desired.