Whole Roasted Snapper With Chimichurri Spanish Rice And Black Beans Recipes
WHOLE ROASTED SNAPPER
Whole fish is great on the grill but can come together quickly in the oven, too. Fresh and bright from lemons and kumquats, gochugaru Korean chile flakes give a bit of smokiness reminiscent of the grill. When you buy whole fish from our Seafood department, it will already be cleaned, but our fishmongers will happily scale it for you, too.
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Line a large baking dish or a baking sheet with parchment paper and top with a rack.
- In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt.
- Cut 3 diagonal slashes down to the bone on each side of the fish. Season fish all over, including inside the slashes and cavity, with mixture.
- Lay on the rack and stuff each slash and cavity with the thyme stems, sliced lemons and kumquats.
- Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 20 minutes.
- Carve fish into four portions and transfer to plates. Drizzle with juices from the baking dish and garnish with flaky salt before serving.
RED SNAPPER WITH BLACK BEANS
Our Test Kitchen developed this appealing recipe that's ready to serve in less than 30 minutes. Before you scoot out the door, treat yourself to these mild, flaky fillets topped with spicy black beans.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the beans, onion, 1 tablespoon oil, vinegar, mustard, garlic, 1/8 teaspoon salt, dash pepper and pepper sauce. Cook, uncovered, over low heat for 10 minutes, stirring occasionally. , Meanwhile, in a shallow bowl, combine the flour and remaining salt and pepper. Dip fillets in flour mixture. , In a large skillet, heat butter and remaining oil over medium heat. Cook fillets for 5-6 minutes on each side or until fish flakes easily with a fork. Top with black bean mixture; sprinkle with cilantro.
Nutrition Facts : Calories 469 calories, Fat 19g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 689mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 4g fiber), Protein 50g protein.
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