Red Snapper Azteca
Nutrition per serving
Calories | 250 kcal |
Protein | 47 g |
Carbs | 6.3 g |
Fats | 3.4 g |
Saturated Fat | 0.7 g |
Monounsaturated Fat | 0.6 g |
Polyunsaturated Fat | 1.2 g |
Sugars | 2.4 g |
Fiber | 1.6 g |
Sodium | 204 mg |
Ingredients
Fish, snapper, mixed species | |
Lemon Juice | |
Chili Powder | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Red Bell Pepper (capsicum) | |
Fresh Coriander | |
Lime Juice | |
Tomatoes, Red, Ripe | |
Poblano Pepper |
Preparation
1. Chop the onion and tomato.
2. Wash and clean red snapper, then place in a shallow ovenproof baking dish.
3. In a small bowl, mix together chili powder, lime and lemon juice. Pour this mixture over the fish, turning fish a few times to coat the fish evenly with lemon juice mixture. Set aside to marinate fish for 10 minutes.
4. After 10 minutes, spread chopped onion, plum tomato and pepper over the fish.
Cooking
1. Cover the baking dish with foil and bake fish for about 20 minutes or until fish flakes easily when prick with a fork.
2. Take the fish out of the oven and let rest for about 3-4 minutes, then transfer to a serving platter.
3. Sprinkle with chopped fresh cilantro just before serving.