Got a small group for the holidays? These should keep them festive.
is one of her favorites to cook and research, and that she “really loves the simplicity of this dish, with sumac as the star.”
For this recipe, a whole snapper is liberally dusted, both inside and out, with citrusy sumac. “You get this crazy-delicious skin that is crispy and so bright,” Grinshpan raves. When my colleague Genevieve Yam made the dish recently, she raved too—although she couldn’t get snapper that day, so. “It was tangy and salty and delicious,” Yam said. She also gave fair warning that, while the sumac bakes to a pretty dark color, it doesn’t taste burnt, just very robust and warmly aromatic. Yam’s biggest bit of praise was that because she bought the fish
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