Lime-Marinated Snapper with Tomato-Caper Sauce (2.5 PTS) Recipe - Cooking Index
Lime-Marinated Snapper with Tomato-Caper Sauce (2.5 PTS) Recipe - Cooking Index
| 4 | Red snapper - (1 1/2 pounds) | |
| Salt | ||
| Ground white pepper | ||
| 1/4 cup | 59ml | Fresh lime juice - (from 1 large lime) |
| 1 cup | 62g / 2.2oz | Onion - sliced thin (medium) |
| 3 cups | 187g / 6.6oz | Tomatoes - peeled, seeded, and (medium) |
| 1/4 cup | 23g / 0.8oz | Green chiles - minced |
| 1 tablespoon | 15ml | Capers - drained |
| 4 oz | 113g | Roasted red peppers - sliced thin |
TO PREPARE: Place the snapper fillets in a large nonreactive baking dish;
sprinkle the fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper,
and lime juice. Let them stand 15 minutes.
TO COOK: Meanwhile, bring 1/4 cup water to boil in a large skillet. Add
onions; cover and simmer until softened, about 7 minutes.
Add the tomatoes, minced green chiles, capers, and 1/4 cup of the roasted
red peppers; cover and simmer until the tomatoes release their juice and
flavors blend, about 7 minutes. Add red snapper fillets; cover and simmer
5 minutes. Turn fillets and simmer, uncovered, until fillets are opaque
throughout, about 4 minutes longer.
TO SERVE: Transfer a red snapper fillet to each warm dinner plate. Spoon
some sauce over each portion and garnish with remaining roasted red
peppers. Serve immediately.
Marinating red snapper fillets in lime juice enhances their flavor without
adding calories. A salad of curly endive and thinly sliced fennel rounds
out this light, Mediterranean-style fish dinner.
Description:
"Grilled fish in a spicy Mediterranean tomato sauce"
Cuisine:
"Mediterranean"
Source:
Cook's Magazine March 1990
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