Snapper with Parsley & Cilantro Sauce by The Paraplegic Chef
Snapper with Parsley & Cilantro Sauce
Shannon and I went into Harris Teeter the other day to get some fish, and we noticed that the Red Snapper was on special. So, we decided to try something different and grabbed a recipe card from their display. I was a little skeptical at first with the way that the recipe was set-up, but low and behold it did not disappoint! If you like cilantro, than this is the recipe for you!
Let’s Begin!
Ingredients:
2 lbs. Red Snapper
2 tablespoons olive oil
1/2 cup clam juice
1/2 cup fresh or dried parsley (minced)
1/2 cup fresh cilantro (minced)
2 shallots (minced)
juice of 1 lime
-Preheat oven to 400 degrees
-Rinse fish and pat dry
-Drizzle oil on both sides
-Salt and pepper
-Place snapper in glass baking dish
-Pour clam juice over fish
-Cover with aluminum foil and place in oven
-Bake 15 minutes or until fish flakes easily with fork
-Dice shallots and place in small bowl
-Pick cilantro off stems and mince
-Place in bowl with shallots
-Add parsley
-Juice lime in bowl
-Stir mixture and place in fridge
Ingredients:
10 red potatoes
olive oil
1 clove garlic
salt and pepper
-Quarter potatoes
-Place in pot with water
-Boil until soft
-Mince garlic
-Heat 1 to 2 tablespoons olive oil in hot skillet
-Add garlic
-Once garlic is almost brown, drain potatoes and add to skillet
-Salt and pepper, saute until covered in oil and browned
-Remove from skillet and place on plate
-Remove fish from oven
-Place on potatoes with pan juices
-Spoon cilantro mixture onto fish and serve!
