BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO
Steps:
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g
SAFFRON CILANTRO SNAPPER IN A BAG
This is a recipe that I came up with one day when I had to cook some Red Snapper with the spare ingredients that I had in my refrigerator. It was amazing the very first time I made it, so I never had to tweak the recipe. The sauce that results from steaming these ingredients is absolutely fantastic - the flavors all blend together to make a truly exquisite dish that's both healthy and delicious. Simply the best fish in a bag I've ever had.
Provided by BGreenstone
Categories < 60 Mins
Time 33m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400º.
- For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
- Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
- Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
- Sprinkle a pinch of Saffron - you don't need much.
- Squeeze some lemon juice over it, and cover with two slices of Lemon.
- Salt and Pepper to taste (don't over salt!).
- Fold the paper over the fish and then crinkle up the edges to form the letter D.
- Place on a baking sheet and cook @ 400º for 18 minutes.
Nutrition Facts : Calories 270.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 79.9, Sodium 111.8, Carbohydrate 7.8, Fiber 2.4, Sugar 3.1, Protein 46.2
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