Roasted Whole Snapper

Ingredients

• 0.3 teaspoon pepper black
• 1 cup cooking wine dry white
• 2 tablespoons parsley fresh chopped
• 6  garlic cloves peeled
• 0.5 cup green onions sliced (1-inch)
• 0.5 teaspoon ground allspice 
• 0.3 teaspoon ground pepper red
• 1 cup juice of lime fresh ( 8 limes)
• 2 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 2 large onions cut into 8 wedges
• 0.5 cup orange juice fresh ( 2 oranges)
• 8 pound snapper whole red cleaned (head and tail intact)
• 0.5 teaspoon salt 
• 1 tablespoon salt 
• 1 tablespoon teaspoon thyme dried fresh chopped
• 2 large tomatoes ripe cut into 8 wedges
• 1 cup water 

Equipment

• food processor
• frying pan
• oven
• blender
• roasting pan
• aluminum foil
• ziploc bags

Directions

1. Score skin of fish in a diamond pattern. To prepare snapper marinade, combine 1 cup lime juice, water, orange juice, and 1 tablespoon salt in an extra-large plastic bag.
2. Add fish; seal and marinate in refrigerator 20 minutes, turning bag once.
3. Remove snapper from bag; discard marinade.
4. Preheat oven to 42
5. To prepare spice rub, combine green onions and the next 9 ingredients (green onions through garlic cloves) in a food processor or blender, and process until smooth.
6. Spread spice rub evenly over both sides of fish.
7. Place fish on a rack coated with cooking spray.
8. Place tomato wedges, onion wedges, and wine in a shallow roasting pan, and place rack with fish over vegetables in pan. Cover with foil; bake at 425 for 30 minutes. Uncover; bake an additional 45 minutes or until fish flakes easily when tested with a fork.
9. Remove skin from top side of fish; discard skin.
10. Remove tomato mixture from pan; serve with fish.