Spiced Fish

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This fish really has a kick! Baked flakey red snapper is seasoned with a spicy vegetable sauce in this eye-opening fish dish.

Nutritional info
per serving

Calories 450
Fat 24g
Saturated fat 4g
Carbohydrates 11g
Sodium 984mg
Fiber 2g
Protein 47g
Cholesterol 80mg

Spiced Fish

1 (6-pound) fish
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1 large ripe tomato
  • 1 large yellow onion
  • 1 jalapeño, some seeds removed
  • 4 cloves garlic
  • [1/2] cup plus 2 TB. fresh cilantro
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1[1/2] tsp. salt
  • 1 tsp. ground black pepper
  • 2 TB. tomato paste
  • 3 TB. fresh lemon juice
  • [1/4] cup plus 2 TB. extra-virgin olive oil
  • 1 (6-lb.) whole red snapper, scales and guts removed
  • 6 lemon slices
  • [1/2] large lemon

Directions

Preheat the oven to 375ºF.

In a food processor fitted with a chopping blade, pulse tomato, yellow onion, jalapeno, garlic, [1/2] cup cilantro, cumin, coriander, 1 teaspoon salt, [1/2] teaspoon black pepper, tomato paste, lemon juice, and [1/4] cup extra-virgin olive oil 15 times.

Place 3 slices of lemon in a roasting pan, and set red snapper on top. Gently squeeze and scrub top of fish with [1/2] lemon, and pat dry with a paper towel.

Drizzle remaining 2 tablespoons extra-virgin olive oil over fish, and season with remaining [1/2] teaspoon salt and remaining [1/2] teaspoon black pepper.

Spoon vegetable filling inside fish. (It's okay if some of it leaks out.) Top fish with remaining 3 lemon slices, and cover the pan with aluminum foil.

Bake for 45 minutes. Remove the foil, and bake for 10 more minutes.

Let fish rest for 10 minutes, sprinkle with remaining 2 tablespoons cilantro, and serve on a bed of rice.

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