1 cup extra-virgin olive oil
1 cup chopped fresh flat-leaf parsley
2/3 cup sherry vinegar
4 tablespoons chopped fresh basil
3 tablespoons minced garlic
2 tablespoons lemon juice
2 tablespoons minced shallots
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red pepper
Kosher salt and freshly cracked black pepper
1 whole hogfish or red snapper (about 6 1/2 pounds), cleaned and scaled
2 tablespoons olive oil
2 teaspoons Emeril's Essence or other Creole seasoning
One 3-pound box kosher salt
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley, plus more for garnish
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh tarragon
1/4 cup lemon zest plus 2 tablespoons juice
Juice of 2 oranges (about 1/2 cup) plus 1 tablespoon zest
Freshly ground black pepper
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