Sumac Roasted Snapper With Lime Yogurt Recipes

SUMAC-ROASTED SNAPPER WITH LIME YOGURT

Sumac-Roasted Snapper With Lime Yogurt image

This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.

Provided by Eden Grinshpan

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 whole red snapper, cleaned
2 tablespoons sumac
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, thinly sliced
2 tablespoons extra-virgin olive oil
1 cup whole-milk Greek yogurt
Grated zest and juice of 1 lime
½ teaspoon kosher salt
1 garlic clove, grated
Chopped fresh mint
Juice of 1 lime
2 limes, cut into wedges

Steps:

Preheat the oven to 425°F.
Carefully use a sharp knife to score each side of the fish, making 5 or 6 incisions into the skin and flesh of the fish (this will help even more flavor seep in to the flesh). Season inside and out with the sumac, salt, and pepper. Really pack on the sumac! Place the fish on a baking sheet. Stuff with the sliced garlic and drizzle the olive oil all over. Roast until the eyes have popped and the flesh is firm to the touch, about 20 minutes.
In a medium bowl, stir together the yogurt, lime zest, lime juice, salt, and grated garlic.
Place the roasted fish on a serving platter and scatter mint over the top. Squeeze the lime juice over the fish and serve the yogurt and lime wedges on the side.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Baked Red Snapper with Garlic, Lime, and Cilantro image

A delicious and easy red snapper dish, with the flavors of the summer. You can substitute almost any firm-fleshed fish, but snapper is my favorite!

Provided by mslisa

Categories Seafood Fish

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

cooking spray
2 pounds skin-on red snapper fillets
2 cloves fresh garlic, minced
1 pinch garlic salt, or to taste
1 pinch ground red chile pepper, or to taste
½ cup chopped fresh cilantro
1 lime
2 tablespoons butter

Steps:

Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
Marinate in the refrigerator, 30 minutes to 1 hour.
Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 0.7 g, Cholesterol 65.7 mg, Fat 5.9 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 151.5 mg, Sugar 0.1 g

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