Snapper With Parsley and Cilantro Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Could use yellow tail instead. Ingredients:
2 lbs red snapper, head and tail removed, butterflied |
2 tablespoons olive oil |
1/2 cup clam juice |
1/2 cup fresh parsley, minced |
1/2 cup fresh cilantro, minced |
2 shallots, minced |
1 lime, juice of |
Directions:
1. Preheat oven to 400°F Rinse the fish and pat dry. Season with salt and pepper to taste. Drizzle oil on both sides. Place in a glass baking dish. Pour clam juice over fish. Cover container with aluminum foil.
2. Place the dish on the middle rack of the oven. Bake 15 minutes or until fish flakes with a fork.
3. Meanwhile, combine the rest of ingredients in a bowl. When the fish is done, transfer to serving platter with all the juices. Spoon mixture over fish before serving.
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