Whole Fish With Soy and Citrus

By Alison Roman

Whole Fish With Soy and Citrus
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
Total Time
25 minutes
Rating
4(647)
Comments
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For those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat). Basted with a citrusy browned butter-soy mixture, which also acts as a sauce once the fish is cooked, this one-skillet dish needs little more than some spriggy, fresh herbs for nibbling on alongside, but feel free to serve with a big leafy salad, bowl of rice or thick-cut toast.

Featured in: The Fish You Really Should Be Cooking

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Ingredients

Yield:4 servings
  • 1lemon
  • 1lime plus 2 tablespoons fresh lime juice
  • 1orange
  • 1red snapper (about 2½ pounds), gutted and scaled (optional to keep the head on)
  • Kosher salt and black pepper
  • 2tablespoons canola oil
  • 4tablespoons unsalted butter
  • 2tablespoons low-sodium soy sauce or tamari
  • Flaky sea salt
  • ½bunch cilantro or parsley, plus more if you like, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

484 calories; 23 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 60 grams protein; 921 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Thinly slice half the lemon, half the lime and half the orange.

  2. Step 2

    Using a sharp paring knife, make 2 to 3½-inch-deep diagonal incisions on each side of the fish, not quite down to the bone, but enough to visibly score the flesh. Season fish inside and out with salt and pepper.

  3. Step 3

    Heat oil in the largest, oven-safe skillet you own (at least 12 inches) on the stove over medium-high heat. Pick up the fish by the tail and gently lower the fish into the skillet away from you to avoid hot oil splatters.

  4. Step 4

    As soon as the fish is in the skillet, use tongs or a fish spatula to lightly press the fish, encouraging the skin to make even contact with the skillet. Cook, continuing to press lightly, for 1 to 2 minutes. Remove the skillet from the heat and carefully place a few slices of citrus inside the cavity of the fish, letting a few escape and sizzle in the skillet alongside the fish.

  5. Step 5

    Add butter and soy sauce to the skillet, letting the butter sizzle and foam up. Tilt the skillet slightly toward you to allow the buttery soy sauce mixture to pool on one side. Using a large spoon, baste the fish a few times, letting the sauce sizzle and foam up around the fish and into the parts where you’ve made the incisions.

  6. Step 6

    Transfer the whole skillet to the oven and continue to cook until the fish is firm to the touch and you can see that the flesh has gone from translucent to white and opaque, 15 to 18 minutes. (You may need a few minutes more if you have an especially meaty snapper.)

  7. Step 7

    Place fish on a large serving platter (leaving the sauce behind), along with remaining halved lemon, lime and orange for squeezing over the top. Add lime juice to the skillet and swirl to combine. Pour sauce over fish and sprinkle with flaky sea salt, serving cilantro alongside for nibbling in between bites of fish, like a very spriggy salad.

Ratings

4 out of 5
647 user ratings
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Comments

Especially Meaty Snapper

i do have an especially meaty snapper. In fact that is my name.

Jodi Fortner

At what stage do you turn the fish to brown the other side?

Joan P

In France it is practically heresy and offensive to decapitate a fish before cooking! And there is a culinary reason to keep the head on: The fish stays more moist, flavor is retained and the cooked flesh in the head can be eaten and is delicious. Keep the head on.

Cookie M.

We've made this two years in a row for valentines day! It's easy, delicious, and fun to do together. I used garlic infused canola oil which was great because it added that flavor without the potential for burnt garlic. I think a ponzu sauce would be really nice with this as a substitute for the soy sauce to go with the citrus. Finish with zest for a super bright and flavorful dish.

Fred

I've made this a few times, with meaty snappers and similar fish. The flavor is excellent, though the family was not fond of picking meat from bones. Chopsticks are very helpful. It's a favorite for me.

MickyC

Fantastic! I used a scup, with lime, meyer lemon, and blood orange. I did a tangle of slivered scallion and cilantro on top, served with a simple bowl of rice. How have I never cooked my fish this way before? Reminds me of D.Chang's rib eye method, just boss. I can't wait to try this with another kind of whole fish, it was game changing and sublime!

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