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Snapper with Cilantro, Garlic and Lime


1 lb snapper fillets (with skin
5 tablespoons extra-virgin olive oil

1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons minced garlic
1 1/2 tablespoons finely grated fresh lime zest
Accompaniment: lime wedges

Preheat broiler and lightly oil a shallow baking pan (1 inch deep).

Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.

Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

Pan Seared Snapper
Adapted from All Recipes


1 lb red snapper fillets
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon dijon mustard
1/4 cup chopped green onions
1 teaspoon ground ginger

In a shallow bowl, mix together the olive oil, lemon juice, rice vinegar, mustard, green onions, and gingner.

Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2-3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2-3 minutes, or until fish flakes easily with a fork.

Poisson Rouge, Spicy Poached Snapper
Adapted from Saveur


1 lb snapper fillets
1/2 cup thinly sliced shallots
1/4 cup fresh lime juice
1 tbsp. finely chopped scallion
½ tsp. mustard powder
1 sprig thyme
1 Scotch bonnet chile, split
Kosher salt and freshly ground black pepper, to taste
¼ cup canola oil
3 cloves garlic, chopped
1/2 tbsp. tomato paste
1/2 tbsp. sugar
Boiled sliced carrots and beets
Sliced tomatoes

Make even cuts into fish fillets and place in a shallow dish. Whisk together half the shallots, lime juice, scallion, mustard, thyme, chile, salt, and pepper in a bowl and pour over fish; marinate 30 minutes.

Heat oil in a 12″ skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook until it begins to caramelize, about 2 minutes. Add 1 cup water and bring to a boil; cook, stirring, until almost evaporated, about 8–10 minutes. Remove fish from marinade and set aside; add marinade and sugar to skillet and cook, stirring, until shallots are soft, 4–5 minutes. Add fish and ¾ cup water and cover skillet; cook, turning once, until fish is cooked through, 8–10 minutes. Transfer fish to a large serving platter. Season cooking liquid with salt and pepper and pour through a fine strainer over fish. Garnish with remaining shallots; serve with carrots, beets, and tomatoes.

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