Baked Yellowtail Snapper With Balsamic Vinegar(3 To 4 Servings)
Baked yellowtail snapper with balsamic vinegar offers a flavorful, tender seafood dish highlighted by garlic, herbs, and a tangy balsamic glaze, perfect for special dinners.
Ingredients
- 1 whole yellowtail or red snapper, cleaned (about 3 lb.) ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. dry white wine ⓘ
- 1 medium garlic clove, smashed ⓘ
- 1 Tbsp. fresh rosemary, sprigs ⓘ
- 1 1/2 tsp. fresh thyme, sprigs ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. green pepper ⓘ
- 1 bottle (8 oz.) lemon juice ⓘ
- lemon slices for garnish ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Using a small knife, make 2 diagonal slices about 1/2 inch deep on both sides of the fish.
- Dust the fish with all-purpose flour and shake off any excess.
- Heat olive oil in a skillet over medium heat.
- Add smashed garlic and cook until fragrant, about 1 minute.
- Place the fish in the skillet and sear until lightly browned on both sides, about 4 minutes per side.
- Transfer the fish to a baking dish.
- In a small bowl, mix balsamic vinegar, dry white wine, salt, and green pepper.
- Pour the mixture over the fish.
- Garnish with fresh rosemary sprigs and thyme sprigs.
- Bake in the preheated oven for 20-25 minutes, until the fish is cooked through and flaky.
- Garnish with lemon slices and serve hot.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice to the balsamic mixture or marinating the fish for 30 minutes before cooking. If fresh herbs are unavailable, dried herbs can be used, but reduce the amount. For a touch of heat, add a pinch of red pepper flakes to the balsamic mixture. This dish pairs beautifully with Mediterranean recipes for a complete meal.
Serving Suggestions
Serve the baked yellowtail snapper with a side of roasted vegetables or a fresh green salad for a balanced meal. Consider pairing it with a light white wine to complement the flavors. For a heartier option, it goes well alongside a creamy Seafood Pasta Sauce. Garnish with additional lemon slices for a refreshing touch.
Storage & Reheating
Leftover baked yellowtail snapper can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving to prevent the fish from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Yellowtail Snapper With Balsamic Vinegar(3 To 4 Servings) contains roughly 904 calories, with 4g protein, 27g carbohydrates, and 89g fat. It is an excellent source of iron (63% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 503mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen yellowtail or red snapper. Just ensure it is fully thawed before cooking to ensure even cooking and proper texture. Pat it dry before seasoning to help the flour adhere.
What can I substitute for white wine?
If you prefer not to use white wine, you can substitute it with vegetable broth or chicken broth. This will still provide moisture and flavor to the dish without the alcohol.
How do I know when the fish is cooked through?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you see the flesh turning opaque and it pulls away from the bones, it's ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).