To everything there is a season, and with Lent here, fish – well seasoned is a celebration unto it’s self.
While living in Florida we had what we thought was an unending supply of red snapper available to us. This white fish was easy to adapt to all favorite recipes. It broiled, grilled and baked to perfection. And best of all, when we went out on a party boat with a crowd of folk, we brought home a cooler full of this bounty. The results: invitations to the neighbors for back yard feasts! We did love Florida!
Cod can easily be a great substitute for snapper. It too is firm and stands up to sauces, grill flips and quick high heat. Roasted Red Snapper with Red Salsa is low in calories and carbs. Lent is the time when fresh fish is usually quite plentiful. Serve this with a great side of vegetables and you will be feeling healthier at first bite.
Roasted Red Snapper with Red Salsa
2 T olive oil
1 T lime juice
1 T cilantro leaves
1 T basil leaves
1 t parsley
4 red snapper fillets, 8 oz each
Preheat oven to 400 degrees. Lightly oil a small baking sheet. Pam, or any spray oil works great on this.
Combine the olive oil, lime juice and herbs in a small bowl. Place the fish, skin side down, on the baking sheet. Brush with the oil mixture and sprinkle with salt and pepper. Let rest for 15 minutes. Then bake for 30 minutes or until just cooked through.
Combine all of the salsa ingredients in a bowl.
2 ripe tomatoes
2 T chopped scallions
2 T chopped fresh cilantro leaves
2 t crushed minced garlic
1 T olive oil
2 t lime juice
Salt and pepper to taste
Remove the snapper to a platter. Top with the salsa and serve immediately.
Combine the olive oil
salt and pepper to tastebyDeborahonFriday, March 27, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,fish,Lent,Recipe