Baked Red Snapper With Hot Chili
|Red snapper||4 Pound, cleaned (2 Kilogram)|
|Chopped ginger root||45 Milliliter (Fresh, 3 Tablespoon)|
|Jalapeno/Any other small hot chile||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Packed cilantro/Parsley leaves||50 Milliliter (Fresh, 0.25 Cup)|
|Sesame oil||5 Milliliter (1 Teaspoon)|
|Green onions||3 , cut in thirds|
|Salt||2 Milliliter (0.5 Teaspoon)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Lemon||1 , sliced|
Pat fish dry inside and out.
Cut 4 diagonal slits in each side offish.
In food processor or blender, combine ginger, jalapeno and garlic.
Blend together into rough paste.
Add cilantro, sesame oil, green onions and salt.
Reserve about 1 tbsp/15 mL chile mixture.
Stuff remaining into slits in fish.
Rub fish with olive oil mixed with reserved chile mixture and place on large baking sheet lined with foil.
Bake fish in preheated 425Â°F/220Â°C oven for 10 minutes per inch of thickness (a fish that is 3 inches/7.5 cm thick will take about 30 to 40 minutes).
Garnish with lemon slices and cilantro sprigs.