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Season the fish with salt and rub with 1 tablespoon of olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat.
Lutjanus sebae, also known as red emperor, emperor red snapper, emperor snapper, government bream, king snapper, queenfish or red kelp, is a species of marine ray-finned fish, a snapper belonging to the family Lutjanidae. It is native to the Indian Ocean and the western Pacific Ocean.
Sebastes miniatus, the vermilion rockfish, vermilion seaperch, red snapper, red rock cod, and rasher, [2] is a species of marine ray-finned fish belonging to the subfamily Sebastinae, the rockfishes, part of the family Scorpaenidae. It is native to the waters of the Pacific Ocean off western North America from Baja California to Alaska.
The northern red snapper (Lutjanus campechanus) is a species of marine ray-finned fish, a snapper belonging to the family Lutjanidae. It is native to the western Atlantic Ocean , the Caribbean Sea , and the Gulf of Mexico , where it inhabits environments associated with reefs .
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It is also locally known as "red snapper", [2] [3] not to be confused with the warm-water Atlantic species Lutjanus campechanus that formally carries the name red snapper. The yelloweye is one of the world's longest-lived fish species, and is cited to live to a maximum of 114 to 120 years of age.
Lutjanus agennes, the African red snapper, Guinean snapper or African cubera snapper, is a species of marine ray-finned fish belonging to the family Lutjanidae, the snappers. It is native to the coastal Atlantic waters of Africa .
Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapeños, olives and herbs, and the fish is baked with the sauce until tender. [ 5 ]