Friday, March 30, 2007
Baked Red Snapper
Red Snapper was on special this week at the grocery store, so here's a nice Asian-style recipe for the files:
Sesame-Ginger Baked Snapper
2 lbs. red snapper fillets
1 small onion, peeled and chopped
3 Tbsp. hot sauce
2 cloves garlic, finely minced or run through a garlic press
2 Tbsp. sherry
1 Tbsp. sesame oil
Juice of one lemon
1/2 tsp. powdered ginger
1 Tbsp. chopped parsley
Oil a 9x13 inch glass baking pan. Rinse and pat dry snapper and coat with a light film of oil in pan.
Combine all remaining ingredients except parsley and pour this marinade over fish. Cover pan with foil and let sit at least one hour in refrigerator.
Place fish in 375 degree oven and bake 25-30 hour, or until fish is flaky and firm.
Serve with chopped parsley sprinkled on top.
We paired this light dinner with some steamed jasmine rice and broccoli tossed with Parmesan and lemon.