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Spicy Red Snapper

fast.cook's picture
  Fresh lime juice 3 Tablespoon
  Red spice blend 2 Teaspoon
  Red snapper/Pompano fillets 1 1⁄2 Pound, each cut crosswise in half
  Firm ripe bananas 3 Small
  Coconut milk 1⁄2 Cup (8 tbs)

1. Combine the lime juice and Red Spice Blend in a 9 x 13-inch baking dish. Add the fillets, turn to coat, and refrigerate, turning twice, 30 minutes.
2. Meanwhile, preheat the oven to 350°F. Cut each banana lengthwise in half then crosswise to make 12 pieces. Add the bananas and coconut milk to the baking dish; cover tightly with foil. Bake until the fillets are just opaque in the center, about 25 minutes.

Recipe Summary

Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1093 Calories from Fat 263

% Daily Value*

Total Fat 40 g61.9%

Saturated Fat 29.6 g147.9%

Trans Fat 0 g

Cholesterol 251.7 mg83.9%

Sodium 545.3 mg22.7%

Total Carbohydrates 55 g18.2%

Dietary Fiber 6.9 g27.7%

Sugars 33.2 g

Protein 138 g276.3%

Vitamin A 2.1% Vitamin C 62.3%

Calcium 30.4% Iron 25.4%

*Based on a 2000 Calorie diet


Spicy Red Snapper Recipe