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Baked Red Snapper With Hot Chili

Heart.Foods's picture
This baked red snapper recipe is simple yet delicious. Baked with a rubbed mix of jalapenos, ginger garlic and seasame oil, the red snapper is served with lemon slices and cilantro sprigs.
  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
  Cilantro sprigs 1

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 425°F/220°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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 237 Calories from Fat 23

% Daily Value*

Total Fat 6 g8.6%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 83.9 mg28%

Sodium 275.9 mg11.5%

Total Carbohydrates 3 g0.9%

Dietary Fiber 0.87 g3.5%

Sugars 0.3 g

Protein 45 g89.9%

Vitamin A 12.7% Vitamin C 18.1%

Calcium 10.6% Iron 5.6%

*Based on a 2000 Calorie diet

Baked Red Snapper With Hot Chili Recipe