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Baked Red Snapper With Hot Chili Recipe
|Red snapper||4 Pound, cleaned (2 Kilogram)|
|Chopped ginger root||45 Milliliter (Fresh, 3 Tablespoon)|
|Jalapeno/Any other small hot chile||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Packed cilantro/Parsley leaves||50 Milliliter (Fresh, 0.25 Cup)|
|Sesame oil||5 Milliliter (1 Teaspoon)|
|Green onions||3 , cut in thirds|
|Salt||2 Milliliter (0.5 Teaspoon)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Lemon||1 , sliced|
Calories 237 Calories from Fat 23
% Daily Value*
Total Fat 6 g8.6%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 83.9 mg28%
Sodium 275.9 mg11.5%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.87 g3.5%
Sugars 0.3 g
Protein 45 g89.9%
Vitamin A 12.7% Vitamin C 18.1%
Calcium 10.6% Iron 5.6%
*Based on a 2000 Calorie diet
Cut 4 diagonal slits in each side offish.
In food processor or blender, combine ginger, jalapeno and garlic.
Blend together into rough paste.
Add cilantro, sesame oil, green onions and salt.
Reserve about 1 tbsp/15 mL chile mixture.
Stuff remaining into slits in fish.
Rub fish with olive oil mixed with reserved chile mixture and place on large baking sheet lined with foil.
Bake fish in preheated 425Â°F/220Â°C oven for 10 minutes per inch of thickness (a fish that is 3 inches/7.5 cm thick will take about 30 to 40 minutes).
Garnish with lemon slices and cilantro sprigs.