- 1 Whole Wild Caught Fish
- 2 Tablespoons Olive Oil
- 2 teaspoon Sea Salt
- 1 teaspoon Ground Black Pepper
- 3 Lemon
- 1 cup, uncooked Brown Rice
- 0.5 cup, sliced Cucumber
- 0.5 cup, chopped Bell Pepper
- 0.3 cup, chopped Fresh Cilantro
- 2 Lime
- 1 Tablespoon Apple Cider Vinegar
- 2 teaspoons Agave/Honey
- 2 Tablespoon Extra Virgin Olive Oil
Recently, I went on a boating trip with some friends of mine who love to fish.
My friend Alex, who is a boating and fishing enthusiast, caught two beautiful Hogfish Snappers that I got to take home with me.
As he fishes frequently and pretty much always catches fish and lobsters, he suggested I deep fry the fish whole…and though that sounds amazing, I decided to go a more healthy route.
I have made a lot of fish dishes but never got the chance to roast it whole…it was life changing! So if you get the chance to buy a fish whole or catch it, here is what you should try…
Preheat Oven & Prep The Fish
Start by preheating the oven to 450F.
Next, prep the fish by slicing three slits diagonally across both sides of the fish.
Drizzle olive oil over both sides of the fish and massage it in lightly then season the fish liberally with sea salt and freshly ground pepper.
You can go heavy on the seasoning as the fish will absorb it nicely but the skin will later on be removed.
Lastly, cut thin lemon slices and add them to the slits as well as the belly. The more lemon, the better!
Roast The Fish
Cook Rice & Prepare The Salad
While the fish roasts in the oven, cook the rice and prepare your cucumber salad.
Add 1 cup of uncooked rice to your pot then add 2 cups of water. Cover the pot and cook on medium-low heat until the water as been absorbed.
Thinly slice the cucumber or use a mandolin and add to a bowl with cut veggies, I used yellow and orange bell peppers.
Next, add the finely chopped cilantro and the juice of a lime or lemon.
For the dressing I mixed the apple cider vinegar, agave or honey, and extra virgin olive oil in a bowl with a whisk and drizzled it over the salad.
Mix the salad and let the flavors mingle while the fish finishes cooking.