Spice Ninja's Blog

Healthy Indian fusion food made easy.

Experimental Snapper Recipe thing July 13, 2009

Filed under: Uncategorized — fortheloveofpie @ 12:56 am

Okay, today I had no idea what I was doing. All I knew was that there was a snapper named ‘Dinner’ sitting there, waiting for some action. So this is what I did.

Just so you know, I’m writing this as it cooks, so it could be a tremendous disaster. We shall see.

Ingredients:

  1. 1 medium sized snapper fish, whole, scaled, gutted, all that good stuff.
  2. 1/4 medium sized red onion, slivered
  3. 1/2 a ripe tomato (or a full small tomato), chopped
  4. 1-2 pieces of artichoke hearts (marinated)
  5. 1/2 tsp ginger garlic paste
  6. 1 clove garlic sliced
  7. 1/2 tsp green chilli paste, or 1 finely chopped green chili (optional) – y’all know how I like my heat
  8. 2/3 tsp chopped up chipotle peppers in adobo (keep about 1 tsp of adobo sauce for later too)
  9. 1/3 lime, sliced with the rind
  10. Few pinches, cumin powder
  11. Salt and Pepper to taste
  12. Parsley and cilantro, chopped
  13. Some olive oil for drizzling
The Before Picture

The Before Picture

Method

  1. Preheat the oven to 375 degrees.
  2. Wash and dry the fish, and slice some slits about an inch apart into the body.
  3. Mix a rough paste of the chipotle pepper, chopped artichoke heart, chopped/paste of chilies, ginger-garlic paste, about half the chopped tomato, some salt and a bit of pepper.
  4. Stuff the paste into the cavity of the fish, and into the slits as best you can, and spread it all over the skin as well. Sprinkle each side with a bit more salt and pepper.
  5. Spread the rest of the chopped tomato, onion, chopped garlic clove, the tsp of adobo sauce onto a baking tray.
  6. Lay the fish in between, across the pan, and lay the lemon slices, parsley and sprinkle the olive oil on top of everything.
  7. Bake open for about 20 minutes.
  8. Broil for another 5-10 minutes, depending on the oven.
  9. Hope for the best.
The After Picture

The After Picture

PS: So it turned out pretty good, so I’ll publish the recipe.