12/31/2023 0 Comments Baked red snapperPlace the sweet potato disks in the oven for 2 minutes to warm.Īrrange the sweet potatoes, alternating the colors, in a circle toward the outside of each plate and place the fish in the center.įinish the sauce with the lime juice at the last minute and pour the sauce around each plate. Season the sauce to taste with salt and pepper. While the fish is cooking, bring the chicken stock to a boil and whisk in the remaining sofrito butter. Put the baking dish in the oven and cook the fish until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels warm when touched to the lip, about 8 to 10 minutes. Thoroughly season the snapper fillets on both sides with salt and pepper and place them in the baking dish brush the top of the fillets with the sofrito butter and add enough water to cover the bottom of the baking dish. Place the soft peppers in a blender and puree with the softened butter and cilantro. Slice the baked sweet potatoes into 1/2-inch-thick slices and using a 1-inch cutter, cut 20 disks from each sweet potato.įor the sofrito butter, sweat red bell pepper, jalapeno, garlic and onion together in the canola oil until soft. Remove the sweet potatoes from the oven and let cool enough to handle. Serve with fluffy white rice and lime wedges.Place the sweet potatoes in a baking dish, add 1/2 cup of water and cover with foil.īake the sweet potatoes until tender and easily pierced with a paring knife, about 30 to 45 minutes.Transfer to the middle rack of the preheated oven and bake until fish is flaky and no longer translucent, 15 to 20 minutes.Squeeze additional lime juice over the top. Oil or spray an oven-proof casserole dish, add 1/2 of the tomato-olive mixture, place the fillets on the mixture, squeeze the juice from ½ of a lime over the fish and add the remaining tomato-olive mixture. Remove from heat stir in oregano and cilantro. Rinse the fish, inspect that all scales have been removed, and the cavity of the fish is cleaned out. Line a large baking tray with parchment paper and arrange the rings of peppers and onions across the surface. Cook and stir until jalapeño pepper softens, about 3 minutes. 1 large lemon, quartered, for serving Instructions Preheat your oven to 425✯.
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