Roasted garlic, EV olive oil, cilantro and the zest and juice of lime are the suspects in creating this flavorful red snapper dish. The snapper is coated with the roasted garlic and oil during cooking and top with the mixture of cilantro and lime juice and zest. Then drizzle with EVO.
I served it with wild rice and broccoli florets. Sauvignon Blanc is the ideal wine.
Red Snapper with Cilantro, Garlic, and Lime
6 (6- to 8-oz) red snapper fillets ( ½ inch thick) with skin
6 tablespoons extra-virgin olive oil
1 teaspoon salt
¾ teaspoon black pepper
½ cup finely chopped fresh cilantro
1 ½ tablespoons minced garlic
1 ½ tablespoons finely grated fresh lime zest
Juice of (1) lime
Accompaniment: lime wedges
Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Sautéed the garlic in 3 tablespoons olive oil and brush both sides of fish with the mixture: sprinkle with salt and pepper. Toss together cilantro, lime zest and lime juice in a small bowl.
Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides down, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.