Turmeric-and-chile-roasted red snapper with melon salsa from Season: Big Flavors, Beautiful Food (page 110) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fine sea salt for kala namak, and apple cider vinegar for coconut vinegar.

  • Vibou on September 27, 2020

    If you want to impress a fish lover you make this red snapper. The melon salsa is the winner here. The incision on the other side of the fish is a must, that’s how you get all the flavours into the meat. Love this one!!

  • raybun on August 17, 2020

    Absolutely fantastic! I used sea bass instead of dorade, the salsa is absolutely delicious with it.

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