INGREDIENTS
roasted snapper
1 whole red snapper, cleaned
2 tablespoons sumac
2 teaspoons kosher salt
¼ teaspoon freshly ground
black pepper
2 garlic cloves, thinly sliced
2 tablespoons extra-virgin
olive oil
lime yogurt
1 cup whole-milk greek
yogurt
grated zest and juice
of 1 lime
½ teaspoon kosher salt
1 garlic clove, grated
serving
chopped fresh mint
juice of 1 lime
2 limes, cut into wedges
DIRECTIONS
Roast the snapper: Preheat the oven to 425°F
Carefully use a sharp knife to score each side of the fish, making 5 or 6 incisions into the skin and flesh of the fish (this will help even more flavor seep in to the flesh). Season inside and out with the sumac, salt, and pepper. Really pack on the sumac! Place the fish on a baking sheet. Stuff with the sliced garlic and drizzle the olive oil all over. Roast until the eyes have popped and the flesh is firm to the touch, about 20 minutes.
To make the lime yogurt:
In a medium bowl, stir together
the yogurt, lime zest, lime juice, salt, and grated garlic.
To serve: Place the roasted fish on a serving platter and scatter mint over the top. Squeeze the lime juice over the fish and serve the yogurt and lime wedges on the side
