Bilbao-Style Red Snapper
- 1 (2- to 2 1/2-lb) whole snapper, including head and tail, cleaned and butterflied but not boned by fishmonger, leaving bones attached on one side
- 1/3 cup plus 1 teaspoon extra-virgin olive oil
- 3/4 teaspoon salt
- 6 large garlic cloves
- 3 1/2 tablespoons red-wine vinegar
- Put oven rack in middle position and preheat oven to 400u0b0F.
- Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque).
- While fish bakes, thinly slice garlic cloves. Heat remaining 1/3 cup oil with garlic in a 10-inch heavy skillet over moderate heat, shaking skillet gently, until garlic is pale golden, about 5 minutes. Remove from heat and carefully pour in vinegar (mixture will splatter), then stir to combine. Pour garlic sauce over fish (mixture may splatter).
whole snapper, extravirgin olive oil, salt, garlic, redwine vinegar
Taken from www.epicurious.com/recipes/food/views/bilbao-style-red-snapper-232313 (may not work)