Fish With Cilantro And Garlic
Published October 17, 1995
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Fresh cilantro to yield ¼ cup coarsely chopped
Fresh parsley to yield ¼ cup coarsely chopped
2 large cloves garlic
¼ teaspoon ground cumin
⅛ to ¼ teaspoon hot pepper flakes
2 tablespoons lemon juice
2 teaspoons olive oil
10 ounces red snapper or grouper
Nutritional analysis per serving (2 servings)
3 grams carbs; 52 milligrams cholesterol; 197 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 97 milligrams sodium; 30 grams protein; 1 gram 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
Turn on the broiler, and cover broiler pan with aluminum foil.
- Step 2
Wash, dry and coarsely chop cilantro and parsley. Mince cilantro, parsley and garlic in food processor.
- Step 3
Add the cumin, hot pepper flakes, lemon juice and olive oil, and process until well blended.
- Step 4
Wash fish, and cut in half. Place in a single layer on foil, and spread cilantro mixture evenly over fish.
- Step 5
Broil fish four inches from heat, according to the Canadian rule: measure fish at the thickest part, and cook 8 to 10 minutes to the inch.
Private Notes
Comments
Made this with grouper, threw some cherry tomatoes in and baked it 400 degrees for 20 minutes. Served over rice pilaf. Very tasty.
Added a seeded jalapeño and two scallions to the sauce. Saved the leftover to dip roasted mini potatoes and asparagus
This turned out pretty good. The only thing i did differently was season with fish first.I will make again, but use more cilantro to have more quantity to spread on the fish. Delicious!