Red Snapper With Hot Pepper and Cilantro
Published March 9, 1993
- Total Time
- 16 minutes
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Ingredients
1 jalapeno pepper, stemmed, seeded and sliced across into thin rings
4 nickel-size slices of peeled fresh ginger
¼ cup cilantro leaves, stems reserved with the root end trimmed
3 tablespoons fresh lime juice
1 2-pound red snapper
Large pinch kosher salt
Nutritional analysis per serving
3 grams carbs; 168 milligrams cholesterol; 465 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 366 milligrams sodium; 93 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
Place half of the jalapeno rings, half of the ginger and the cilantro stems in the cavity of the fish. Place the fish in a 14-by-9-by-2-inch oval dish. Coat both sides of fish with the lime juice. It is fine for the tail to hang over the edge of the dish. Scatter the remaining jalapeno, ginger and cilantro leaves around the fish.
- Step 2
Cover the dish tightly with microwave plastic wrap, making sure the tail is well covered and plastic adheres to dish. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam.
- Step 3
Remove from oven and uncover. Sprinkle the salt into the broth made by the fish. Serve immediately, spooning the broth over the fish.
Private Notes