Red snapper is a salt-water fish found in the Gulf of Mexico and the Southeastern coast of the United States. It has firm white flesh with a mild flavor and reddish skin. It is similar to firm-fleshed fish such as mahi-mahi. Because red snapper is popular, and over-fished, it is more expensive than other fish such as tilapia. To be sure you are getting red snapper, buy it with its distinctive red skin still intact.
Preheat the oven to 350 degrees Fahrenheit.
Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times with a sharp kitchen knife.
Make a paste with the minced garlic, butter, paprika and 1 tsp. of salt. Push the paste into each of the 6 slits. Sprinkle the fish with salt and pepper.
Pour the olive oil into the roasting pan and spread it to coat the bottom. Arrange the sliced onions on the oil, as a bed for the fish. Arrange the fish on the bed of onions. Pour the white wine around the fish.
Bake the fish for 20 minutes, until it flakes easily with a fork. Remove the fish carefully from the roasting pan with a spatula, and place it on a serving platter.
Strain the juices from the pan into a small saucepan. Bring the juices to a boil and reduce by 25 percent. Remove the pan from heat, stir 2 tbsp. of butter into the juices and pour over the fish.
Store fresh fish in the coldest section of your refrigerator and use it within two days. Freeze fresh fish in a little water, in an airtight bag. Use it within six months. Thaw frozen fish in the refrigerator prior to cooking it.