| RED
SNAPPER RECIPES FROM GUERITA SPORTFISHING
Spicy Red Snapper with Mango Salsal 1 lb. red snapper fillets 1 tbsp. lime juice 1 tbsp. water 1 tsp. paprika 1/2 tsp. salt 1/4 tsp. ground allspice 1/4 tsp. ground black pepper 1/4 tsp. ground ginger Rinse and pat dry with paper towels. Cut into 4 serving-size pieces. Measure thickness of fish. In a small bowl combine lime juice and water; brush onto fish. In another small bowl combine paprika, salt, ginger, allspice, and black pepper; rub onto fish. Arrange the fish in a shallow baking pan. Bake, uncovered, in a 450 degree F oven until fish flakes easily when tested with a fork. (Allow 4 to 6 minutes for each 1/2 inch of thickness) To serve, brush the fish with pan juices. Serve with Mango Salsa. Garnish with lime wedges and cilantro or parsley sprigs. Mango Salsa (Makes about 2 cups) 1 mango, peeled, seeded, and chopped (about 1-1/2 cups) 1 medium red sweet pepper, seeded and finely chopped 1 hot green chili pepper, seeded and finely chopped 1/4 cup thinly sliced green onion 3 tbsp. olive oil 2 tbsp. lime juice 1 tbsp. vinegar 1/2 tsp. finely shredded lime peel 1/4 tsp. salt 1/4 tsp. ground black pepper 1 medium lime, cut into wedges (optional) Fresh cilantro or parsley sprigs (optional) In a medium mixing bowl combine mango, red sweet pepper, green onion, hot green chili pepper, olive oil, lime peel, lime juice; vinegar, salt and pepper. Return to recipes page |
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