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Snapper Recipe

Snapper is one of the less expensive fish here. You could also use tilapia in this recipe, which is even less expensive. I tried this recipe a couple months ago and fell in love with it.
As a complimentary side dish....
slice up orange, yellow, red peppers
chop up a leek
throw in a saucepan with a Tbs olive oil, Tbs soy
saute til it looks right

Cuban Broiled Snapper with Parsley
Makes 4 servings
Start to Finish: 20 minutes
• 1 pound fresh or frozen skinless red snapper fillets, 1/2- to 3/4-inch thick
• Salt and pepper
• 2 tablespoons butter, melted
• 3/4 cup soft bread crumbs (1 slice)
• 2 tablespoons snipped fresh flat-leaf parsley
• 1 teaspoon finely shredded orange peel
• 1 tablespoon orange juice
• 1 clove garlic, minced
• 1/4 teaspoon dried oregano, crushed

1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions. Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the fish.
2. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.
3. Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic, oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1 to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired, serve with orange wedges. Makes 4 servings.

Nutrition facts per serving:
Calories 187
Total Fat (g) 8
Saturated Fat (g) 4
Cholesterol (mg) 58
Sodium (mg) 315
Carbohydrate (g) 4
Total Sugar (g) 1
Protein (g) 24
Vitamin C (DV%) 12
Calcium (DV%) 5
Iron (DV%) 3


Book Babes can cook, too!

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November 2006
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