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Florida red snapper
Red snapper or lapu lapu is one of south Florida's most popular fish. here, it is available at most supermarkets.
prep 25minutes
bake 30minutes
make 4 main dish serving
Ingredient:
1 whole red snapper or sea bass (about 2 pounds) cleaned and scaled, head and tail left on.
3 tablespoon extra virgin olive oil
1/4 teaspoon ground black pepper(optional
1/8 plus 1/4 teaspoon salt (optional)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons finely chopped green pepper
1 green onion, chopped
1/2 cup pine nuts, toasted
2 tablespoons whole almonds, toasted and chopped coarsely
2 tablespoon finely chopped fresh parsley leaves kitchen string for tying fish
1 square (18 inches) heavy duty foil
3 thin lime slices
3 thin onion slices
3 thin tomato slices
1 tablespoon fresh lime juice celery leaves, green onion tops, parsley and lime wedges for garnish
preparation:
1 preheat oven to 350F. Rub outside of fish with 1 tablespoon oil. Sprinkle inside and outside of fish with 1/8 teaspoon black pepper and 1/8 teaspoon salt, if using.
2 in 2 quart saucepan, heat remaining 2 tablespoon oil over medium heat until hot. Add celery, onion, green pepper, and green onion, add celery, onion, green pepper, and green onion and cook 3 minutes or just until vegetables are tender, stirring occasionally. Remove saucepan from heat; stir in pine nuts, almonds, and parsley.
3 spoon pine nut mixture into cavity of fish. tie fish with string to close cavity. transfer fish to half of foil square set on large cookie sheet. top fish with overlapping slices of lime, onion, and tomato. sprinkle with remaining 1/8 teaspoon pepper and 1/4 teaspoon salt if using. Drizzle lime juice over fish.
4 Fold other half of foil over fish. Pinch foil edges together to seal tightly. Bake 30 minutes or until fish flakes easily. Before serving, with kitchen shears, cut opening in top of packet to let steam escape, then carefully pull back foil. transfer fish to large platter. Garnish with celery leaves, Green onion tops, parsley, and lime wedges.
Each serving: about 402 calories, 50g protein, 6g carbohydrate, 19g total fats (3g saturated), 2g fiber 84g cholesterol, 162 mg sodium
Red snapper or lapu lapu is one of south Florida's most popular fish. here, it is available at most supermarkets.
prep 25minutes
bake 30minutes
make 4 main dish serving
Ingredient:
1 whole red snapper or sea bass (about 2 pounds) cleaned and scaled, head and tail left on.
3 tablespoon extra virgin olive oil
1/4 teaspoon ground black pepper(optional
1/8 plus 1/4 teaspoon salt (optional)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons finely chopped green pepper
1 green onion, chopped
1/2 cup pine nuts, toasted
2 tablespoons whole almonds, toasted and chopped coarsely
2 tablespoon finely chopped fresh parsley leaves kitchen string for tying fish
1 square (18 inches) heavy duty foil
3 thin lime slices
3 thin onion slices
3 thin tomato slices
1 tablespoon fresh lime juice celery leaves, green onion tops, parsley and lime wedges for garnish
preparation:
1 preheat oven to 350F. Rub outside of fish with 1 tablespoon oil. Sprinkle inside and outside of fish with 1/8 teaspoon black pepper and 1/8 teaspoon salt, if using.
2 in 2 quart saucepan, heat remaining 2 tablespoon oil over medium heat until hot. Add celery, onion, green pepper, and green onion, add celery, onion, green pepper, and green onion and cook 3 minutes or just until vegetables are tender, stirring occasionally. Remove saucepan from heat; stir in pine nuts, almonds, and parsley.
3 spoon pine nut mixture into cavity of fish. tie fish with string to close cavity. transfer fish to half of foil square set on large cookie sheet. top fish with overlapping slices of lime, onion, and tomato. sprinkle with remaining 1/8 teaspoon pepper and 1/4 teaspoon salt if using. Drizzle lime juice over fish.
4 Fold other half of foil over fish. Pinch foil edges together to seal tightly. Bake 30 minutes or until fish flakes easily. Before serving, with kitchen shears, cut opening in top of packet to let steam escape, then carefully pull back foil. transfer fish to large platter. Garnish with celery leaves, Green onion tops, parsley, and lime wedges.
Each serving: about 402 calories, 50g protein, 6g carbohydrate, 19g total fats (3g saturated), 2g fiber 84g cholesterol, 162 mg sodium
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