Fried Red Snapper with Pico de Gallo and Cilantro-Lime Rice

1.MAKING THE PICO de GALLO Combine the tomatoes, onion, jalapeño, cilantro, lime juice, and sea salt in a bowl. Mix well and refrigerate for 1-2 hours to allow the flavors to combine.

2.PREPARING THE SNAPPER Scale, gut, and trim whole Snapper. Clean thoroughly with lime or lemon juice and water. Pat dry with paper towels. Score several slices on each side of the snapper.

3.COMBINING THE SEASONINGS In a bowl, combine onion powder, garlic powder, salt, pepper, and Old Bay seasoning. Mix thoroughly. Gently sprinkle the seasoning mix all over the snapper. Generously coat the exposed meat between the incisions and the belly area.

4.Place rosemary sprig inside of fish belly.

5.Gently dust a light coating of flour all over the snapper.

6.MAKING THE RICE To remove excess starch, rinse the rice under cold water until the water runs clear. In a medium saucepan, add butter and melt under medium heat. Add onions and cook until translucent (3-5 minutes). Add minced garlic and cook for 45 seconds. Add the rice and mix thoroughly, ensuring grains are coated in butter mix. Add broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the rice is tender and the water is absorbed.

7.Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then stir in the chopped cilantro, lime juice, and salt.

8.COOKING THE SNAPPER Heat the peanut oil in a large skillet over medium-high heat. Bring oil temperature to 350°F/ 177°C. Once heated, gently add the snapper and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and let drain on cooling rack.

9.Serve the crispy Red Snapper with a generous scoop of cooked rice and a side of Pico de Gallo. ENJOY!!