RED SNAPPER WITH MANGO SALSA
A different, wonderful flavor for a firm, white fish. You can use red snapper, grouper or trigger fish. The mango salsa is excellent with chicken as well.
Provided by breezermom
Categories < 30 Mins
Time 22m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
- In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
- Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
- To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
- Mango Salsa:.
- Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.
Nutrition Facts : Calories 280.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.1, Sodium 514.1, Carbohydrate 19.3, Fiber 3.1, Sugar 14, Protein 24.9
ROASTED WHOLE SNAPPER WITH MANGO AND FRESH PEPPER CHUTNEY
A tropical chutney of mango, pineapple, and fiery jalapenos is the perfect complement to this fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.
- Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.
- Place on platter. Spoon hot chutney over fish.
ROASTED WHOLE SNAPPER
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a few other techniques can do without the help of butter, oil, or other fatty transporters of flavor. A hot oven and a good heavy-bottomed roasting pan or skillet are essential. Before serving, set the snapper on a bed of small white onions, and add the dill and parsley too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- In a heavy roasting pan or large cast-iron skillet, toss together the fennel, onions, 5 lemon quarters, and the wine. Rub the snapper all over with olive oil and season inside and out with salt and pepper. Stuff the cavity with the herbs and the remaining lemons.
- Roast about 30 minutes (15 minutes for each inch of thickness), until the flesh just begins to flake.
THREE-PEPPER CHUTNEY
This sweet chutney is as tasty on pork, beef and poultry as it is on grilled hot dogs and hamburgers. We like it on sandwiches instead of high-fat mayonnaise. -Lisa Louw of Alachua, Florida
Provided by Taste of Home
Time 2h
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool., Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MANGO AND RED PEPPER CHUTNEY
Categories Condiment/Spread Ginger Vinegar Raisin Mango Spice Bell Pepper Jalapeño Simmer Gourmet
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
- Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
- Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
MANGO AND FRESH PEPPER CHUTNEY
Use this recipe when making our Roasted Whole Snapper with Mango and Fresh Pepper Chutney.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 8 cups
Number Of Ingredients 13
Steps:
- Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside.
- Peel mangoes; cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over medium-low heat; cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes.
- Seed and devein fresh hot peppers. Cut into 1/4- to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to an airtight container.
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- Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.
- To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish pushing into the slits you made earlier. Keep the remainder 1/4 of the spice mix aside for now.
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