Whole Red Snapper with Rice and Orange Salad

2-3 servings


1 whole fresh red snapper, fins and head removed
1 sliced carrot
1 sliced stalk of celery
1 sliced leek
1 tablespoon of olive oil
2 cups of white wine
2 ounces of unsalted butter + 1 teaspoon
Kosher salt and fresh cracked pepper to taste

4 cups of cooked short grain rice
2 cups of sliced domestic and baby portobello mushrooms
2 sliced stalks of celery
2 cloves of minced garlic
1 tablespoon of olive oil
1/2 cup of sliced green onions
1 tablespoon of chopped fresh thyme
Kosher salt and fresh cracked pepper to taste

Orange Salad
segments from 1 orange
1 thinly sliced baby fennel
1/2 cup of baby arugula
2 tablespoons of chopped pistachios
Kosher salt and fresh cracked pepper to taste


In a large hot saute pan on high heat with olive oil saute the fish on one side.  While the fish is sautéing add in 1 teaspoon of butter to help brown.  After 2 to 3 minutes add in the carrots, celery and leeks and saute with the fish for 2 to 3 more minutes.

Next, flip the fish and saute for 3 to 4 minutes.  Deglaze with wine and add in 2 ounces of butter and season heavily with salt and pepper and place a piece of parchment paper over the pan and turn the heat down to low and cook for 8 to 10 minutes.  Once finished remove from the pan.  Note: the fish will pull right off the bone.

In a hot saute pan on high heat with 1 tablespoon of olive oil, add in the mushrooms and caramelize.  Once brown add in the celery and garlic and saute for 3 to 4 minutes.  Finish by adding to a bowl along with the cooked rice, green onions, thyme, salt and pepper.

Toss all ingredients in a bowl and set aside.

To Plate: Lay down a bed of rice, then place on the fish and the salad on top.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi


We're Heinen's Grocery Stores, a Cleveland, OH based family-owned grocery store established in 1929. Focused on quality meats, fresh market produce and superior customer service, we make grocery shopping something to smile about.