Red Snapper Baked With Cilantro Recipe

Name: Red Snapper Baked With Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs red snapper fillets or 1 1/2 lbs steaks; 1/3 cup lime juice; 1 1/2 tablespoons pickled jalapeno chili juice; 1 teaspoon ground cumin; 1 medium onion, thinly sliced; 2 pickled jalapeno chilies, minced; 2 cloves garlic, minced; 1 cup coarsely chopped cilantro; salt and pepper, to taste; thinly sliced green onion, and top as garnish; 6 lime wedges

Servings: persons

1 1/2 lbs red snapper fillets or 1 1/2 lbs steaks
1/3 cup lime juice
1 1/2 tablespoons pickled jalapeno chili juice
1 teaspoon ground cumin
1 medium onion, thinly sliced
2 pickled jalapeno chilies, minced
2 cloves garlic, minced
1 cup coarsely chopped cilantro
salt and pepper, to taste
thinly sliced green onion, and top as garnish
6 lime wedges

1
Arrange fish in glass baking dish.
2
Combine lime juice, jalapeno juice, and cumin; pour over fish.
3
Arrange onion, jalapeno chilies, garlic, and cilantro over fish.
4
Refrigerate, covered, 2 hours, turning fish once.
5
Bake, uncovered, at 400 degrees until fish is tender and flakes with a fork, about 10 minutes.
6
Sprinkle fish lightly with salt and pepper.
7
Arrange fish on serving platter; sprinkle with green onion and serve with lime wedges.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs red snapper fillets or 1 1/2 lbs steaks, 1/3 cup lime juice, 1 1/2 tablespoons pickled jalapeno chili juice, 1 teaspoon ground cumin, and more.

Yes, Red Snapper Baked With Cilantro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper Baked With Cilantro

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