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Receta Caribbean Red Snapper
by Global Cookbook

Caribbean Red Snapper
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  Raciónes: 4

Ingredientes

  • 1 x orange
  • 1/3 x pineapple, cut into 1/2" pcs, about 3/4 c.
  • 1 sm red or possibly green pepper, cut into 1/2" pcs, about 1/3 c.
  • 1/4 c. plus 2 Tbsp. minced fresh cilantro, divided
  • 1 Tbsp. vinegar, preferably champagne
  • 3 tsp extra virgin olive oil, divided
  • 8 dsh Tabasco, divided
  • 1 Tbsp. chili pwdr
  • 3/4 tsp salt, divided
  • 4 x red snapper filets, about 6 ounces each
  • 2/3 c. uncooked couscous
  • 1/2 tsp grnd coriander

Direcciones

  1. Position oven rack about 4" from heat source; preheat broiler. Grate 1 tsp. zest from orange peel and cut orange segments into 1/2" pcs. In bowl combine orange pcs, pineapple, pepper pcs, 1/4 c. cilantro, vinegar, 1 tsp. oil, zest and 4 drops Tabasco; set aside. Coat rack set over broiler pan with cooking spray. In small bowl combine chili pwdr, 1/2 tsp. salt and remaining oil; brush proportionately over filets. Place filets, skin side down, on rack; broil till fish flakes easily with fork, 8-10 min. Meanwhile cook couscous with 1 c. water, coriander and remaining salt according to package directions. Fluff with fork; stir in remaining cilantro and remaining Tabasco.
  2. Serve immediately with fish and salsa. 4 servings