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!
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!