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CARIBBEAN SNAPPER

MyCookbook Recipe Database
MyCookbook Member: nyn8tv
Recipe Category: Seafood
Recipe Preparation Level: easy
    Red Snapper fillets (recipe also works well with sea trout, striped bass, sea bass and wahoo).

    Package of blanched almond slivers

    SEASONING PASTE:

    1 egg
    1 fresh Scotch Bonnet or Jalapeno chile, halved
    and seeded.
    1 tomato, blanched and peeled.
    1 stalk of celery, with or without leaves, chopped.
    1 tbs grated ginger root.
    1/4 c fresh thyme leaves (remove from stems)
    3 cloves (or more) of garlic, coarsely chopped
    1 onion, coarsely chopped
    2 tbs fresh lime juice
    1/2 c bread crumbs
    Salt and freshly ground black pepper to taste
    2 tbs olive oil (optional, but creates smoothe texture)

    Pre-heat oven to 400 degrees.

    Combine all ingredients into food processor with steel blade and process to form a thick, paste. Set aside if using immediately, otherwise store in fridge.

    Take fillets, and make 3 or 4 slashes along fleshy side, about 1 inch apart.. Fill these cuts with the paste and cover rest of fish with good coating of paste. Sprinkle several almond pieces all over pasted fish...

    Bake for approximately 30-40 minutes or until tender. If using a convection over, bake at 375 for 15 minutes.

    Serve with freshly steamed veggies, rice or potato.



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