Monday, January 27, 2014

Barbecue Red Snapper

There's an old saying in Jazz music "more ain't' better." This over to food and most certainly to fish. The simpler the cooking technique the more robust the flavor. This may have a few ingredients, but the cooking method is so simple!

1/2 onion, minced
2 cloves garlic, minced 
1 teaspoon paprika
1 tablespoon capers
1 tablespoon olive oil 

1 lime juiced
1 teaspoon Louisiana Hot Sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh chopped thyme 

Chopped cilantro for garnish
Salt and pepper
2  red snapper filets 

Combine the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic, hot sauce, Worcestershire, capers, thyme and oil, and whisk until blended. Reserve 1/4 cup of marinade.

Sprinkle the fish all over with salt and pepper. Brush the "meat" side of the fish filets generously with some of the marinade. Cover and marinate for 20 minutes.

Preheat a the oven to 450 degrees F.

Bake the fish filets on a foil lined baking dish, sprayed with non-stick cooking spray for 7 to 10 minutes; until the fish is flaky. 

Remove fish form the oven, turn your broiler to low.  Brush the remaining marinade over the fish and return to the oven and broil for about 2 to 3  until the fish looks slightly charred.

Transfer the fish to a large platter. Garnish with cilantro and serve.

Don't be afraid to cook fish ever again!

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