Roasted Whole Snapper

• 1 (8-pound) cleaned whole red snapper (head and tail intact)
• Snapper marinade:
• 1 cup fresh lime juice (about 8 limes)
• 1 cup water
• 1/2 cup fresh orange juice (about 2 oranges)
• 1 tablespoon salt
• Spice rub:
• 1/2 cup (1-inch) sliced green onions
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 6 garlic cloves, peeled
• Remaining ingredients:
• Cooking spray
• 2 large ripe tomatoes, each cut into 8 wedges
• 2 large onions, each cut into 8 wedges
• 1 cup dry white wine

1. Score skin of fish in a diamond pattern. To prepare snapper marinade, combine 1 cup lime juice, water, orange juice, and 1 tablespoon salt in an extra-large plastic bag. Add fish; seal and marinate in refrigerator 20 minutes, turning bag once. Remove snapper from bag; discard marinade.
2. Preheat oven to 425u0b0.
3. To prepare spice rub, combine green onions and the next 9 ingredients (green onions through garlic cloves) in a food processor or blender, and process until smooth. Spread spice rub evenly over both sides of fish. Place fish on a rack coated with cooking spray.
4. Place tomato wedges, onion wedges, and wine in a shallow roasting pan, and place rack with fish over vegetables in pan. Cover with foil; bake at 425u0b0 for 30 minutes. Uncover; bake an additional 45 minutes or until fish flakes easily when tested with a fork. Remove skin from top side of fish; discard skin. Remove tomato mixture from pan; serve with fish.

red snapper, marinade, lime juice, water, orange juice, salt, spice rub, green onions, parsley, thyme, lime juice, olive oil, salt, ground allspice, black pepper, ground red pepper, garlic, remaining ingredients, cooking spray, tomatoes, onions, white wine

Taken from www.myrecipes.com/recipe/roasted-whole-snapper (may not work)