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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
1 fresh Scotch Bonnet or Jalapeno chile, halved
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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