I hope you enjoyed my caffeine-fueled post today. Okay, one more thing of note: If you can’t find snapper, you can substitute with Rock Fish. I don’t always share healthy recipes, but when I do, I make sure they are WeightWatchers friendly (<-I really hope you read that in the voice of the guy in the Dos Equis commercials). #SNAPPER RECIPES FULL#I served it with some sauteed spinach because it only takes 47 seconds to wilt.Īnd also because spinach is full of fiber and it is great for WeightWatchers. This is a super healthy recipe full of fresh herbs and hardly any fat. Now you can’t say I never did anything for you! So for all of you that are still afraid to make a trip to an ethnic supermarket, this one’s for you. I know I have an odd affinity for hard-to-find ingredients, and let me just say I’m sorry for that. I adapted this Snapper Barbados recipe to limit it to ingredients I could find at my grocery store, so I don’t want to hear any excuses from you about “weird” ingredients or how you can’t find wild lime leaves or galangal root! I love how all of the recipes I find in that book take about 5 minutes of forethought and 15 minutes of execution. This is one of my favorite snapper fish recipes and it is so easy. You turn on your broiler, pull out a sheet pan, throw everything but the fish in the blender (because, you know, fish in a blender is gross), spread it over the fish and put it all in the oven for a few minutes. Man, that’s some bad writing… “sunglasses-wearing?” Jeeeeze. I wish I had a little emoticon to put here of a sunglasses-wearing character relaxing in a beach chair. Just saying the name makes me feel like I’m on vacation. That’s right, Tropic Cooking strikes again! Garnish the fish with cilantro and serve with the reduced pan sauce and lime wedges.This healthy snapper recipe, Snapper Barbados, combines lime juice, parsley, thyme, shallots, garlic and spices for a delicious tropical snapper dish.ĭo you remember that awesome book I told you about where I found the inspiration for my Curried Ham with Mangoes recipe? Well, it’s back, baby.Continue simmering until slightly reduced, then pour through a fine-mesh strainer. Add the remaining 1/4 cup white wine and 1/4 cup water, and bring to a simmer. Scrape the onion and juices from the roasting pan into a medium saucepan.Drizzle the remaining lime juice over the fish and cover loosely with foil to keep warm. Remove any onion from the top of the fish then carefully transfer the fish to a large serving platter (do not discard the onion or juices remaining in the pan). Remove the foil and continue roasting until the fish is cooked through, 20 to 25 minutes longer. Wrap the pan snugly with foil and roast for 25 minutes. Spoon the remaining onion mixture over the fish then pour half the lime juice on and around the fish and add 2 cups of water to the pan. Stuff the cavity of each fish with about 1/4 cup of the onion mixture, along with the whole garlic, tomato slices, and celery. Arrange the snappers, side by side, in a 12- by 18-inch or larger roasting pan.Whisk in the butter then remove the pan from the heat and whisk in the lemon juice. Continue simmering until the onions are tender and the wine is slightly reduced, about 3 minutes. Add 3/4 cup wine and the bay leaves and bring to a simmer. Add the chopped garlic and sauté, stirring occasionally, for 1 minute. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. In a large sauté pan over moderate heat, warm the oil.
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