| 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 | T | Chopped garlic |
| 3 | T | Lemon juice |
| 3 | T | Extra virgin olive oil |
| 2 | T | Fresh mint |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 35.7mg
Sodium: 333.9mg
Potassium: 663.9mg
Carbohydrates: 13.6g
Fiber: 5.7g
Sugar: 1.5g
Protein: 24.1g