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Lime Dressed Sharper With Potatoes And Peppers

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  Red snapper fillets 1 Pound
  Lime juice 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Small red potatoes 1 Pound, unpeeled, halved
  Red bell pepper 1 Large, cut into thin slivers
  Garlic 2 Clove (10 gm), minced
  Fresh ginger slices 2 , minced (Quarter Size Slices)
  Chopped cilantro 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Grated lime zest 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon

1. Place the fish fillets in one layer in a shallow dish and pour the lime juice on top. Set aside to marinate at room temperature while you prepare the vegetables.
2. In a vegetable steamer, steam the potatoes until they are just tender, about 15 minutes. About 2 minutes before they are done, add the bell pepper and cook until the potatoes are done and the pepper is softened.
3. Preheat the broiler. Line a broiler pan with foil; lightly oil it.
4. In a small bowl, combine the garlic, ginger, cilantro, oil, lime zest, salt, black pepper, and red pepper flakes.
5. Reserving the marinade, transfer the fish, skin-side up, to the broiler pan. Add the reserved marinade to the garlic-ginger mixture.
6. Surround the fish with the steamed potatoes and bell pepper. Spoon all of the marinade mixture over the fish and vegetables, and broil 4 inches from the heat for about 8 minutes, or until the fish just flakes when tested with a fork. About halfway through the cooking, baste the fish and vegetables with the pan juices.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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