Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos : Snapper Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Thursday 18 September 2014

Snapper Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Snapper Fish Recipes Biography

Source:- Google.com.pk

I reel in compliments with these moist, crispy-coated fillets whenever I serve them. Heart-healthy omega-3 oils are an added bonus with my simple but delicious entree that’s done in mere minutes! I pair this fish with instant rice and microwaved frozen beans or broccoli to keep things quick! “If you can’t find snapper, you can substitute most any firm white fish. And if you can’t find key lime juice, use regular lime juice.” —Ken Hulme, Venice, Florida note: as reader suggests, regular lime juice can be used if you can't find key lime juice

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

ASIAN INGREDIENTS

One whole 3-pound red snapper, cleaned and scaled

1/4 cup chopped cilantro

2 tablespoons minced fresh ginger

2 scallions, finely chopped

1 garlic clove, minced

1 teaspoon Asian sesame oil

1 tablespoon canola oil, plus more for rubbing

MEDITERRANEAN INGREDIENTS

1/4 cup finely chopped parsley

2 tablespoons salted capers, rinsed and finely chopped

2 garlic cloves, minced

1/2 teaspoon crushed red pepper

1 tablespoon canola oil, plus more for rubbing

CARIBBEAN INGREDIENTS

2 tablespoons minced fresh ginger

1 garlic clove, minced

1 serrano chile, seeded and minced

1 teaspoon chopped thyme

1/8 teaspoon ground allspice

1 tablespoon canola oil, plus more for rubbing

Method:

Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).

Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt.

Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone.

Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.

Preheat the oven to 425°.

Transfer the fish to a heavy rimmed baking sheet so it stands upright.

To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes.

Transfer the fish to a platter.

Using 2 forks, lift the fillets off the bones and serve.

Snapper Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos