| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Arab |
Infood01 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Red snapper; head on and cleaned |
|
|
; or most any other |
|
|
; whole fish |
|
|
I teaspoon of red pepper flakes |
| 1 |
tb |
Chopped garlic |
| 3 |
tb |
Lemon juice |
| 3 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Fresh mint |
| 3 |
tb |
Fresh basil |
INSTRUCTIONS
Puree all of the ingredients (except the fish) in a blender until smooth.
In a dish large enough to fit the snapper, pour half the marinade over the
fish. Cover with plastic wrap and allow to marinate overnight in the
refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting
pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish
under the broiler momentarily to crisp the skin. Place the fish on a
platter and pour the remaining marinade over the top of the fish. Serve
with steamed potatoes.
Yield: 2 servings
Converted by MC_Buster.
NOTES : Recipe Courtesy of Joseph Fortunato, Executive Chef,, Scarabee NYC
Recipe by: IN FOOD TODAY SHOW #INL108
Converted by MM_Buster v2.0l.
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