Roasted Red Snapper CurryPickled Okra Crab SaladOysters RockefellerShrimp Salad Sliders

Step 1

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper; spray parchment with cooking spray.

Step 2

Make 3 diagonal 3- to 4-inch slits in both sides of fish, cutting all the way to bone. Place fish on prepared pan. Rub outside and cavity of fish with 2 tablespoons oil; sprinkle with 2 teaspoons salt and ¼ teaspoon black pepper. Stuff cavity with halved green onions, sliced ginger, and sliced garlic.

Step 3

In a medium bowl, toss together red onion, 1 tablespoon oil, ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place red onion around fish.

Step 4

Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes.

Step 5

In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add chopped green onion, minced ginger, and minced garlic; cook, stirring frequently, until softened and fragrant, 3 to 4 minutes. Add curry paste and red pepper; cook for 1 minute, stirring constantly. Add coconut milk; bring to a boil. Reduce heat to medium-low; stir in basil, lime juice, and remaining ¾ teaspoon salt. Transfer sauce to desired serving plate; top with fish and roasted red onion. Garnish with basil and red pepper, if desired.