Red Snapper And Nopalitos In Cilantro Sauce Food

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.

RED SNAPPER AND NOPALITOS IN CILANTRO SAUCE

Steps:

• Rinse and drain the nopalitos. Juice one lemon, clean and slice up the other. In a large mixing bowl, combine the nopalitos with the cilantro, olive oil, lemon juice, salt, pepper and chilies. Place snapper fillets in a 9x13-inch baking dish. Surround with the nopalitos mixture. Place a few lemon slices on top of the fish. Bake at 350°F for 20 minutes or until the fillets are cooked through. Preparation Time: 30 minutes

DONA MARIA RED SNAPPER AND NOPALITOS IN CILANTRO SAUCE

Steps:

• Rinse and drain the nopalitos. In a large mixing bowl, combine the Nopalitos with the cilantro, olive oil, lemon juice, salt and pepper. Place snapper filets in a 9x13-inch baking dish. Top with the Nopalitos mixture, Bake at 350°F for 20 minutes or until the filets are cooked through.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

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.

SPICE-RUBBED SNAPPER WITH LIME AND CILANTRO

Steps:

• Season the snapper with salt and pepper. In a large shallow bowl, whisk together the lime juice, olive oil, chopped cilantro, turmeric, ginger, shallot and garlic. Add the snapper fillets and turn to coat well. Cover and let stand for 30 minutes.
• Preheat a broiler. Line a baking sheet with aluminum foil.
• Remove the fish from the marinade and arrange on the prepared baking sheet. Broil 6 to 8 inches from the heat until the fish is opaque in the center, 8 to 10 minutes. Garnish with cilantro sprigs and serve immediately.