Name: Whole Snapper
Yield: Makes 10 to 12 servings
Ingredients: 1/4 cup olive oil; 2 Spanish onions, peeled and thinly sliced; 2 large cloves garlic, peeled and chopped, plus 4 cloves whole garlic, peeled; 1 cup dry white wine; 2 bay leaves; 6 tablespoons unsalted butter; Juice of 2 lemons; 2 (4-pound) whole red snappers, cleaned, with head and tail intact; 1 small tomato, sliced; 2 ribs celery, halved crosswise; Juice of 10 Key limes or small thin-skinned limes, plus 4 limes cut into quarters for serving; 1/2 cup coarsely chopped fresh cilantro; 1 (12- by 18-inch or larger) roasting pan

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Whole SnapperLara Ferroni

Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. Look for firm fish with bright eyes and red gills, Wessel says. It should smell sweet, not fishy. If you prefer to grill the snapper, see the Cooks' note for cooking times.

Cooks' note:

To grill the snapper, preheat the grill to medium-high (about 375°) and grill until just cooked through, about 40 minutes.

Recipe notes

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