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Monday, October 25, 2010

Red Snapper with Citrus Chili Crust

   Fish is great for weeknight dinners because in most cases it can be prepared quickly.  Grilled, pan fried, or oven baked, versatility is key to preparing to your quest's tastes and needs.   Flavor possibilities are also endless when preparing most light tasting fish.  Lightly seasoned , battered or sauced up versions of your favorite fish make it easy to please everyone at your table.
  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.
Ingredients

2 Red Snapper fillets
1 slice, whole grain bread pulsed into crumbs(using food processor)
1 lemon
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.
Place fillets in a pan or baking dish , oiled on both sides and sprinkled with salt and pepper.
Add bread crumb mixture to the top of each fillet making sure to spread evenly over entire surface.  Place fish in a pre heated 375f oven and bake for 15 minutes.  Switch oven to broiler and broil for 3-4 minutes until crust is golden brown and crispy.
Remove fish from oven, plate and serve with a squeeze of fresh lemon juice.

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.

7 comments:

Maria said...

Love this recipe! I always forget about fish for weeknight dinners. It's so quick, and actually healthy. Thanks for the reminder! I'll be making this tonight.

Pegasuslegend said...

this is gorgeous! amazing recipe

Angie's Recipes said...

The tangy spicy crust sounds really great! Now I would love a glass of iced wine!

Karen said...

Love the citrus & chili flavors in this. Looks delicious!

whozyerdanny said...

One reader made it with boneless chicken breast and said it was equally fantastic.

Carla and Michael said...

I love red snapper, it's not easily obtainable here and the topping for this sounds scrumptious. Guess I'll have to try it on some other readily available fish.
BTW-I'm your newest follower, I was paying it forward by visiting and fell in love with many of your recipes, so I'll be back often.
Thanks.

The Enchanted Cook said...

You can never go wrong with a citrus chile crust!!

Best,
Veronica

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