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.
Ingredients
1 4-lb/2 kg red snapper, cleaned 1
3 tbsp chopped fresh ginger root 45 mL
1 jalapeno (or any other small hot chile), chopped 1
2 cloves garlic, chopped 2
1/4 cup packed fresh cilantro or parsley leaves 50 mL
1 tsp sesame oil 5 mL
3 green onions, cut in thirds 3
1/2 tsp salt 2 mL
1 tbsp olive oil 15 mL
1 lemon, sliced Sprigs cilantro 1
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.
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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