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| Baked Red Snapper with Garlic, Lime, and Cilantro |
"A delicious and clean crimson snapper dish, with the flavors of the summer. You can alternative nearly any company-fleshed fish, however snapper is my preferred!"
Ingredients :
- cooking spray
- 2 kilos pores and skin-on red snapper fillets
- 2 cloves fresh garlic, minced
- 1 pinch garlic salt, or to taste
- 1 pinch floor red chile pepper, or to taste
- half of cup chopped clean cilantro
- 1 lime
- 2 tablespoons butter
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 55M |
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- Spray a baking dish with cooking spray. Place purple snapper pores and skin-facet down within the baking dish. Sprinkle evenly with garlic, garlic salt, and purple pepper. Spread cilantro frivolously over the fish; squeeze lime lightly on pinnacle.
- Marinate in the refrigerator, 30 minutes to one hour.
- Preheat the oven to 425 stages F (220 ranges C). Melt butter and pour calmly over the fish.
- Bake within the preheated oven until flesh flakes easily with a fork, 15 to 18 mins. Serve with juices spooned over the fish, if desired.
Notes :
- Substitute Cajun seasoning (such as Tony Chachere's®) for the floor crimson pepper, if favored.
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