Dona Maria Red Snapper And Nopalitos In Cilantro Sauce Food

RED SNAPPER BAKED WITH CILANTRO

Steps:

• Arrange fish in glass baking dish.
• Combine lime juice, jalapeno juice, and cumin; pour over fish.
• Arrange onion, jalapeno chilies, garlic, and cilantro over fish.
• Refrigerate, covered, 2 hours, turning fish once.
• Bake, uncovered, at 400 degrees until fish is tender and flakes with a fork, about 10 minutes.
• Sprinkle fish lightly with salt and pepper.
• Arrange fish on serving platter; sprinkle with green onion and serve with lime wedges.

RED SNAPPER WITH CILANTRO, GARLIC, AND LIME

Steps:

• Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
• Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
• Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

FIESTA RED SNAPPER

Steps:

• Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
• Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.