Snapper
4
20 minutes
20 minutes
Homemade
This recipe uses the same ingredients across entree, sauce, and side to create a cohesive meal that feels like seaside vacation, and keeps your shopping list short. Red snapper is a delicate, succulent fish that cooks quickly in a hot oven. Prep your salsa and salad while the fish bakes, and you’ll have a beautiful meal that sits like a centerpiece on your table. Enjoy with rice, roasted potatoes, or plantains.
¾ teaspoon ground black pepper
1 Tablespoon kosher salt
½ teaspoon garlic powder
1 Tablespoon brown sugar
1 Tablespoon olive oil
5 ½-inch rings of bell pepper
In a small bowl, mix the dry seasoning together. Reserve one Tablespoon of the seasoning for the salsa verde. With a sharp knife, score the fish 3 times on both sides.
Rub the olive oil all over the fish, inside and out. Rub the dry seasoning all over the fish inside and out as well. Stuff the fish with the lemon slices, cilantro, and the white parts of the green onion.
Arrange the slices of bell pepper on foil on a baking sheet and set the seasoned fish on top of the peppers.
Cook the fish for 16-20 minutes, until the internal temperature reaches 130°F.