OHMS Cafe executive chef Josh Fuller shows how to prepare the whole yellow snapper featured in “What’s Cooking” through these detailed, step-by-step photos.
For the fish: Preparing a whole fish for your holiday meal takes less time and prep work than preparing a traditional turkey and all the fixings. Your family will enjoy mixing it up and trying new things.
You may substitute any mild white fish for the snapper. If using a smaller fish, reduce the amount of ingredients and cooking time.
For a better tasting fish, prepare for it baking and let marinate in the refrigerator for up to 24 hours. I prefer a nicer olive oil for the fish and a less expensive one for sautéing. Cheaper olive oil is usually blended and has a higher smoke point. More expensive olive oils have more flavor, but burn at a lower temperature.
Preheat oven to 350 degrees. In a large bowl, combine onions, oranges, vinegar, oil, garlic, oregano and bay leaves. Make three diagonal slices about ½ inch deep on each side of the fish.
Season both the outside and inside of the fish with salt and pepper. Place a third of the onion mixture inside the body cavity and another third of the mixture in the bottom of a baking dish large enough to hold the whole fish.
Add fish and cover with remaining third of onion mixture.
Pour wine over the top and place in the oven for 45 to 55 minutes or until a thermometer inserted in the middle of the fish reads 165 degrees.
Serve over a bed of paella or directly from the baking dish.
by Josh Fuller
Josh started working for his mother Mary's business at the age of 15. He graduated from the Scottsdale Culinary Institute in 1997 and has worked with Wolfgang Puck at Obachine. Josh also worked with Chef Christopher Gross at Christopher's Fermier in Phoenix, at Barcelona and Sushi Brokers in Scottsdale. In 2002, Josh returned to Amarillo and joined OHMS Cafe as executive chef.