Baked Red Snapper With Hot Chili Recipe

This baked red snapper recipe is simple yet delicious. Baked with a rubbed mix of jalapenos, ginger garlic and seasame oil, the red snapper is served with lemon slices and cilantro sprigs.

Summary

Health IndexAverageServings8
CuisineCourse

Ingredients

 Red snapper4 Pound, cleaned (2 Kilogram)
 Chopped ginger root45 Milliliter (Fresh, 3 Tablespoon)
 Jalapeno/Any other small hot chile1 , chopped
 Garlic2 Clove (10 gm), chopped
 Packed cilantro/Parsley leaves50 Milliliter (Fresh, 0.25 Cup)
 Sesame oil5 Milliliter (1 Teaspoon)
 Green onions3 , cut in thirds
 Salt2 Milliliter (0.5 Teaspoon)
 Olive oil15 Milliliter (1 Tablespoon)
 Lemon1 , sliced
 Cilantro sprigs1

Nutrition Facts

Serving size

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 mg

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

Directions

Pat fish dry inside and out.
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.
Puree.
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 425°F/220°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.
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