Red snapper is a salt-water fish found in the Gulf of Mexico and the Southeastern coast of the United States. It has firm white flesh with a mild flavor and reddish skin. It is similar to firm-fleshed fish such as mahi-mahi. Because red snapper is popular, and over-fished, it is more expensive than other fish such as tilapia. To be sure you are getting red snapper, buy it with its distinctive red skin still intact.
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Preheat the oven to 350 degrees Fahrenheit.
Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times with a sharp kitchen knife.
Make a paste with the minced garlic, butter, paprika and 1 tsp. of salt. Push the paste into each of the 6 slits. Sprinkle the fish with salt and pepper.
Pour the olive oil into the roasting pan and spread it to coat the bottom. Arrange the sliced onions on the oil, as a bed for the fish. Arrange the fish on the bed of onions. Pour the white wine around the fish.
Bake the fish for 20 minutes, until it flakes easily with a fork. Remove the fish carefully from the roasting pan with a spatula, and place it on a serving platter.
Strain the juices from the pan into a small saucepan. Bring the juices to a boil and reduce by 25 percent. Remove the pan from heat, stir 2 tbsp. of butter into the juices and pour over the fish.