Red snapper is a beautiful, pink colored, mild tasting fish that is a low-calorie, lean source of protein that is rich in vitamin A,vitamin B-12, selenium, potassium and omega-3 fatty acids, the good for your heart stuff. When you incorporate these nutrients you may significantly aid in preventing serious medical conditions and help lower your cholesterol. Each 6-ounce serving offers 45 grams of protein (muscle building tool) with only 3 grams of total fat. Can you ask for a better source of delicious protein?
When it is scorching hot and humid outside the last type of food you want to eat is one that will weigh you down and make you more bloated. Fish is a great food to prepare and serve because it is not only healthy and delicious it is also a very light meal that will not weigh you down. Serve this with a light salad, a crisp glass (or several) of white wine and you will feel like you are on the Mediterranean on vacation. Now who would not enjoy that experience? Enjoy!
Red Snapper in a Red Thai Chili Sauce
Ingredients: Serves 2
- 2, 1 pound whole red snapper fish, cleaned with head on
- 1 tablespoon olive oil, plus more for drizzling, about 1 teaspoon
- 24 red chili peppers, chopped
- 2 tablespoons brown sugar
- 2 1/2 tablespoons fish sauce
- 2 teaspoons garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon Japanese sesame oil
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh basil leaves
- 1 orange, sliced and then cut in half
- salt to season, about 1/4 teaspoon, divided
Preheat oven to 425 degrees F. Place rack in the center of the oven. Drizzle the olive oil on a rimmed baking sheet lined with foil. Rinse the fish and pat dry with paper towels and place on the sheet. Season the inside of the fish with the salt. Stuff with the cilantro, bail and 1/2 of the orange slices. You will have extra to serve on top of the fish once finished baking.
Brush the top of the fish with some olive oil and place in the preheated oven for 15 minutes.
In the meantime, prepare the chili sauce. In a bowl mix together the red chilies, brown sugar, fish sauce, garlic, Japanese sesame oil and lime juice.
After 15 minutes of baking, remove the the sheet and generously brush the fish with the sauce. Place back in the oven for an additional 8-10 minutes. Remove and allow to rest for 5 minutes before removing with a large fish spatula.