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Author Notes: We usually just bake fresh-caught snapper with EEVO, lemon juice and Paul Prudomme's Seafood Magic but I had some nice fresh limes and decided to try this route.
pound Fresh hog nose or red snapper
tablespoon Freshly ground coriander seeds
- Preheat the oven to 350.
- Rinse the snapper and place it in a shallow baking dish. Sprinkle each piece generously with the olive oil. Zest the lime and Then juice it-pouring the juice over the fish. Reserve the zest.
- Toast the coriander seed in a pan until fragrant and then grind in a coffee bean grinder. Combine with salt and sprinkle over the fish.
- Cut up the jalepeno so there is no membrane or seeds and finely chop. Sprinkle on top of the fish.
- Bake for 20-25 minutes until flaky. Sprinkle with the lime zest before serving. Cilantro sprigs are a nice garnish.