Sumac-Roasted Snapper With Lime Yogurt

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Eden Grinshpan

Serves 4

Source

Ingredients

1 whole red snapper, cleaned

2 tablespoons sumac

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

2 garlic cloves, thinly sliced

2 tablespoons extra-virgin olive oil

1 cup whole-milk Greek yogurt

Grated zest and juice of 1 lime

½ teaspoon kosher salt

1 garlic clove, grated

Chopped fresh mint

Juice of 1 lime

2 limes, cut into wedges

Method

Preheat the oven to 425°F.

Carefully use a sharp knife to score each side of the fish, making 5 or 6 incisions into the skin and flesh of the fish (this will help even more flavor seep in to the flesh). Season inside and out with the sumac, salt, and pepper. Really pack on the sumac! Place the fish on a baking sheet. Stuff with the sliced garlic and drizzle the olive oil all over. Roast until the eyes have popped and the flesh is firm to the touch, about 20 minutes.

In a medium bowl, stir together the yogurt, lime zest, lime juice, salt, and grated garlic.

Place the roasted fish on a serving platter and scatter mint over the top. Squeeze the lime juice over the fish and serve the yogurt and lime wedges on the side.