Snapper Baked With Cumin And Lemon Recipes

LEMON-CUMIN CHICKEN

Steps:

• For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
• For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.

SNAPPER BAKED WITH CUMIN AND LEMON

Steps:

• Mix together all ingredients (except lemon slices and fish) in a bowl.
• Smear this mix over the fish-inside and out.
• Take a piece of foil large enough to enclose the fish and lay half the lemo slices down the centre of it.
• Lay the fish on the lemon slices and top with the remaining lemon slices.
• Place on a baking tray and bake in a moderate (190c) oven for about 30 minutes.
• Turn off the heat and allow the fish to rest for 10 minutes before serving on a large platter with the juices poured over.

MOROCCAN RED SNAPPER WITH CUMIN SEEDS

Steps:

• Grind together cumin seeds, garlic cloves, chopped parsley and salt with a mortar and pestle.
• Transfer to a small bowl and mix in the lemon juice.
• Place red snappers in a large, shallow baking pan and rub spice mixture all over fish.
• Cover with plastic wrap and marinate in refrigerator for at least 30 minutes. Preheat oven to 500°.
• Remove fish from refrigerator and scatter carrots, potatoes, tomatoes, green bell pepper, sliced lemon, green chiles (such as anaheims) over and around fish.
• Pour water and extra-virgin olive oil over fish and vegetables.
• Bake, basting often, until fish is cooked through, about 30 minutes.

OREGANO SNAPPER WITH LEMON

Steps:

• Preheat the oven to 350°F. Line a baking pan with aluminum foil. Lightly spray with cooking spray.
• Place the fish in a single layer in the baking pan.
• In a small bowl, stir together the remaining ingredients except the lemon. Sprinkle over the fish. Using your fingertips, gently press the mixture so it adheres to the fish. Lightly spray with cooking spray.
• Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork. Serve with the lemon wedges to squeeze over the fish.
• (Per serving)
• Calories: 114
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 40mg
• Sodium: 195mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 23g
• Calcium: 42mg
• Potassium: 471mg
• 3 very lean meat