Baked Red Snapper Recipe
Explore the bold flavors of the Caribbean with our Baked Red Snapper, a delicious medley of lime, parsley, thyme, and exotic spices straight from Barbados, all ready in just 20 minutes.
Servings: 4
Calories: 273kcal
Ingredients
- 4 10- oz red snapper fillets
- 3/4 c. lime juice
- 1/2 c. chopped parsley
- 2 tablespoons dried thyme
- 2 tbsp. chopped shallots
- 3 tsp. minced garlic
- 1 tsp. cayenne
- 2 tsp. paprika
- 1/4 tsp. salt
- Dash of hot pepper sauce
- 4 tbsp. grapeseed or olive oil
Instructions
- Preheat your oven's broiler to "High."
- Line a baking sheet with foil and coat with non-stick cooking spray.
- Put the red snapper fillets onto the foil on the baking sheet.
- Combine all the ingredients other than the snapper in the bowl of a food processor or blender. Pulse until it forms a rough paste.
- Spread the paste onto the red snapper fillets.
- Broil for 6-8 minutes or until the fish flakes when tested with a fork.
Notes
Store leftover Baked Red Snapper in an airtight container in the refrigerator; it will stay good for up to 3 days. To freeze, store the cooked snapper in your freezer for up to 2 months; however, freezing may affect its texture.
To reheat, thaw overnight in the refrigerator if frozen, then warm gently in the oven at 275°F (135°C) until heated through. Avoid using a microwave as it can unevenly heat and change the texture of the fish.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 10g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 203mg | Potassium: 715mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3285IU | Vitamin C: 61mg | Calcium: 128mg | Iron: 5mg
