Nutty Roasted Red Snapper |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 tbsp olive oil | 6 red snapper fillets, 1/2 inch thick each | 2 tbsp clarified butter |
| 1 tsp chopped fresh thyme leaves | 1/8 tsp fresh-ground black pepper | 1/8 tsp salt |
| 1 cup Papaya-Mango Salsa for garnish (optional) | 1/2 cup toasted pumpkin seeds or almond slivers for garnish (optional) | |
| 1 | Preheat oven to 500 F. Grease a jelly-roll pan with 1 tbsp olive oil and place fillets on pan. Brush fillets with 2 tbsp clarified butter, then sprinkle with thyme, pepper and salt. Bake 4 minutes. |
| 2 | If desired, spoon salsa in center of heated plates. Using wide spatula, place fillets on top and sprinkle with toasted pumpkin seeds or almond slivers. |