Red Snapper With Hazelnut Peppers
Updated October 10, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
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Ingredients
1 3- to 4-pound red snapper
½ to ¾ cup hazelnut oil
1 lime
1 red bell pepper
1 yellow bell pepper
4 tomatillos (Mexican green tomatoes)
2 jalapeno chilies, seeded and minced
1 clove garlic, minced (any green part removed)
½ small red onion, finely chopped
4 tablespoons fresh coriander, chopped
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 147 milligrams cholesterol; 745 calories; 28 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 40 grams fat; 3 grams fiber; 1342 milligrams sodium; 83 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the snapper inside and out with paper towels. Sprinkle with about a tablespoon of the hazelnut oil and the juice of half the lime. Set aside.
- Step 2
Preheat broiler. Seed the peppers and cut them into quarters. Place them skin side up on a grilling rack and broil until the skins are charred. Place them in a plastic or paper bag and let them cool. Peel off the skins.
- Step 3
Meanwhile, quarter the tomatil-los and simmer them in water to cover until soft (about five minutes). Drain and chop. Chop the peppers.
- Step 4
Place the tomatillos, peppers, chilies, garlic and onion in a small bowl. Add the remaining hazelnut oil and toss thoroughly. Add the juice of the remaining lime to taste.
- Step 5
Just before serving, stir in the coriander and season with salt and pepper to taste.
- Step 6
Broil the snapper for about seven to 10 minutes on each side, or until it is cooked. Pass the vinaigrette sauce separately.
Private Notes