Monday, October 25, 2010
Red Snapper with Citrus Chili Crust
When preparing a light tasting fish I prefer to keep flavors and preparation simple and mild. A delicate fillet of any white fish or in this recipe , Red Snapper usually benefits from a mild preparation to keep it light and healthy.
This dish consists of a lightly crusted snapper fillet with a sweet citrus flavor and a little kick from some fresh chili pepper. Just about any fish can be used for this recipe.
2 Red Snapper fillets
1 slice, whole grain bread pulsed into crumbs(using food processor)
Juice and zest from 1 orange
2 Tbsp brown sugar
1 small chili pepper, minced(seeds and pith removed)
Salt and pepper
1 small red onion, diced
Extra virgin olive oil
Place bread crumbs in a bowl. Add brown sugar, zest and juice from 1 orange, juice from 1/2 a lemon, diced onion, minced chili pepper and a pinch of salt and pepper. Mix well until all ingredients are combined and has a slightly wet, coarse dough like consistency. Set aside.
The sweet, citrusy crust is balanced by the mild heat from the chili pepper and makes a perfect topping for a flavorful, easy, quick to prepare weeknight fish dinner. Serve with salad or your favorite vegetable side dish.