Recipe courtesy of Joseph Fortunato
Roast Whole Fish with Chile, Mint and Basil Marinade
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 630
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 92
- Cholesterol
- 227
- Sodium
- 239
Ingredients
2-pound red snapper, head on and cleaned or most any other whole fish
1 teaspoon of red pepper flakes
1 tablespoon chopped garlic
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons fresh mint
3 tablespoons fresh basil
Directions
- Puree all of the ingredients (except the fish) in a blender until smooth. In a dish large enough to fit the snapper, pour half the marinade over the fish. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish under the broiler momentarily to crisp the skin. Place the fish on a platter and pour the remaining marinade over the top of the fish. Serve with steamed potatoes.