INGREDIENTS

Buyer's guide

Red snapper are available whole, usually gutted but not scaled. Fillets are also available, both fresh and frozen. It is widely available year round. There are some concerns over the sustainability of some species of snapper. If you have concerns, ask your fishmonger.

Preparation

Whole snapper require trimming, scaling and gutting. Large specimens are best filleted with the pin bones removed. The skin is soft once the scales have been removed, so can be left attached. Snapper suit exciting flavours including ginger, chilli, spices, coriander and coconut. They can be roasted, pan-fried, barbecued and grilled.